Pumpkin-Pear Soup with Coriander

  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)

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