Fall brings crisp morning and cool nights. In our homes, we begin to add soups back to our weekly meals. This pumpkin pear soup is an excellent summer to fall transitional soup or to make ahead and take to your football tailgate party with fresh bread. The sweetness of the pear is perfectly balanced by the savory and nuttiness of the pumpkin!
Ingredients
3 pears (peeled an cut into 1" cubes)
1 pie pumpkin peeled, seeded, and cubed OR 1 large can of pureed pumpkin
1 yellow onion, cubed
4 cups of vegetable or chicken broth
1/2 cup of heavy whipping cream
1 1/2 tsp of ground sage
salt and pepper to taste
1 Tbs lime juice
Pepitas for garnish
Goat Cheese for garnish
Instructions
In a large dutch oven or soup pot, sauté onion for 2-3 minutes. Once onion is softened, add cubed pears and pumpkin (if using pie pumpkin). Cook over medium high heat for 5-6 minutes stirring every 2 minutes.
Add Vegetable broth to cubed onion and pears and pumpkin. (Add canned pumpkin if using it.) Bring to a rolling boil and cook for 25-30 minutes until the pumpkin and pear are softened stirring as needed. Turn heat off.
With an immersion blender, blend together soup pouring in the 1/2 cup heavy cream. Once a smooth consistency is reached season soup with sage, salt, and pepper. Add the Tbs of lime or lemon juice and stir in. Garnish each bowl with a pinch of Pepitas and goat cheese. Enjoy!
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