Pumpkin-Pear Soup with Coriander

• 3 tablespoons extra-virgin olive oil
• 3 scallions, finely chopped
• 3 large shallots, finely chopped
• 1 medium onion, finely chopped
• 1 lb fresh sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch pieces
• 1/2 lb yellow-fleshed potatoes such as Yukon Gold, peeled and cut into 1-inch pieces
• 4 cups chicken or vegetable stock or 2 cups chicken broth mixed with 2 cups water
• 1 tablespoon sugar
• 2 teaspoons ground coriander seeds
• 2 teaspoons fine sea salt
• Freshly ground mixed or black peppercorns
• 1 ripe Bartlett pear
• 2 tablespoons unsalted butter, cut into pieces
• finely chopped fresh cilantro and fresh chives

1. Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook scallions, shallots, and onion, stirring, until softened but not browned.
2. Add pumpkin, potatoes, stock, sugar, coriander, salt, and pepper to taste, then simmer, covered, until pumpkin is very tender, 15 to 20 minutes.
3. While soup is simmering, peel and core pear and cut into 1-inch pieces.
4. Stir pear into soup and remove from heat.
5. Cool 10 minutes and puree in a blender in batches, transferring to a bowl (use caution when blending hot liquids).
6. Return to pan and add butter.
7. Reheat over moderate heat, stirring, until butter is melted.
8. Season with salt and pepper and, if desired, thin soup with water to desired consistency.

extravirgin olive oil, scallions, shallots, onion, fresh sugar pumpkin, yellowfleshed potatoes, chicken, sugar, ground coriander seeds, salt, freshly ground mixed, bartlett, unsalted butter, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/pumpkin-pear-soup-with-coriander-104003 (may not work)