Pumpkin Soup With Pumpkin Seed-Mint Pesto

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1 large onion, chopped

1 1/2 tablespoons chopped fresh ginger

2 tablespoons olive oil

4 large garlic cloves, chopped

2 teaspoons ground coriander

4 1/2 cups peeled, 1-in. chunks pumpkin or other orange-fleshed squash (from a 2 1/2-lb. squash)

4 1/2 cups reduced-sodium chicken broth

3/4 teaspoon kosher salt

1/2 teaspoon pepper


1 small garlic clove

1/3 cup fresh mint leaves, plus slivered leaves

1/8 teaspoon kosher salt

1/4 cup extra-virgin olive oil

1/4 cup salted roasted pumpkin seeds

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