Pumpkin Pear Soup
Created by FrenchBunny on November 2, 2011
- Servings: 8
- Prep Time: 15m
- Cook Time: 20m
- Recipe #1926
Ingredients
- 2 tablespoons butter
- 1 large carrot (peeled and chopped)
- 2 garlic cloves, minced
- 1 leek (white part only and washed really well)
- 2 stalks celery, chopped
- 2 medium pears, peeled cored and chopped
- 2 cups pumpkin puree (not pumpkin pie filling)
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cinnamon
- 1 litre vegetable stock
- 1 cup heavy (35%) whipping cream
- 2-3 cups milk
- Salt and pepper to taste
How to Make
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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.
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Step 2: Stir in the pumpkin puree and the spices, simmer about 5 minutes. Here is where I use the immersion blender sometimes.
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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.
Nutritional Facts
- 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