PUMPKIN-PEAR SOUP WITH CORIANDER

Pumpkin-Pear Soup with Coriander image

Yield Makes 8 servings

Number Of Ingredients 15

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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
Garnish:
finely chopped fresh cilantro and fresh chives

Steps:

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. Add pumpkin, potatoes, stock, sugar, coriander, salt, and pepper to taste, then simmer, covered, until pumpkin is very tender, 15 to 20 minutes.
While soup is simmering, peel and core pear and cut into 1-inch pieces. Stir pear into soup and remove from heat. Cool 10 minutes and pureé in a blender in batches, transferring to a bowl (use caution when blending hot liquids).
Return to pan and add butter. Reheat over moderate heat, stirring, until butter is melted. Season with salt and pepper and, if desired, thin soup with water to desired consistency.