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- 3 tbsp (45 ml) extra virgin olive oil
- 3 scallions, finely chopped
- 3 large shallots, finely chopped
- 1 medium onion, finely chopped
- 1 lb (.5 kg). fresh sugar pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces
- 1/2 lb (.2 kg). yellow-fleshed potatoes, such as Yukon Gold, peeled and cut into 1-inch pieces
- 4 cups (950 ml) chicken or vegetable stock or 2 cups (475 ml) chicken broth mixed with 2 cups (475 ml) water
- 1 tbsp (15 ml) sugar
- 2 tsp (10 ml) ground coriander seeds
- 2 tsp (10 ml) fine sea salt
- freshly ground mixed or black peppercorns
- 1 ripe Bartlett pear
- 2 tbsp (30 ml) unsalted butter, cut into pieces
- finely chopped fresh cilantro
- finely chopped fresh chives
- Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking.
- Add scallions, shallots, and onion, stirring until softened but not browned.
- Add pumpkin or squash, potatoes, stock, sugar, coriander, salt, and pepper to taste.
- Simmer covered until pumpkin/squash 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 puree in a blender in batches, transferring to a large bowl.
- 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.
- Soup may be made 1 day ahead and chilled, covered.
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