Pumpkin Pear Soup Recipe

"This is such a comforting soup when the cold weather sets in. The pears add a nice extra flavor. Before adding the last ingredients of the milk and cream I like to use my immersion blender in the pot sometimes for a smooth soup. You can decide for yourself which way you prefer. "

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (218.1 g)
Calories 245
Total Fat - 13.7 g
Saturated Fat - 6.1 g
Cholesterol - 28.3 mg
Sodium - 478.2 mg
Total Carbohydrate - 28.8 g
Dietary Fiber - 5.7 g
Sugars - 7.6 g
Protein - 4.1 g
Calcium - 75.5 mg
Iron - 1.9 mg
Vitamin C - 14.3 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Melt the butter in a soup pot over medium heat and saute carrots, garlic, leeks until the garlic is fragrant and the leeks are wilted. About 4 minutes. Then add in the celery and the pears and saute for another 3 minutes stirring.

Step 2

Stir in the pumpkin puree and the spices, simmer about 5 minutes. Here is where I use the immersion blender sometimes.

Step 3

Add in the stock and bring back to a simmer. Stir in the cream and start with 2 cups of the milk. If you find it too thick add in more milk, add in the salt and pepper and bring back to a simmer. Taste and adjust the seasonings. You can always carve out a pumpkin and use that as a soup tureen.