Pumpkin Pear Soup
Flavors of pumpkin and pear, with hints of caramel and cardamom, make this Pumpkin Pear Soup a special treat. Embellish with a spider web if you’re dining near Halloween!
Ingredients
- 2 cups pear chunks unpeeled is fine.
- 2 cups pumpkin chunks peeled (about half a small pie pumpkin, or squash like Butternut
- 2 cups vegetable broth
- ¼ cup cream
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- 2-3 T maple syrup
For Spiderweb (optional)
- ¼ cup (optional) Greek yogurt or sour cream or heavy cream
- 1-2 Tablespoons (optional) milk omit if using heavy cream
Instructions
- Cut the pumpkin and pear into approximately 1-inch pieces. Toss with a Tablespoon of olive oil and roast at 450 (convection if you have it) until turning golden around the edges, about 25-30 minutes.
- Place the pear and pumpkin along with the remaining ingredients into a blender. Puree until smooth.
- Taste and adjust salt and maple syrup to your tastes.
To make the spiderweb (optional):
- Mix ¼ cup yogurt or sour cream with 1-2 Tablespoons milk to a “squirtable” consistency. Put into a squirt bottle with a small nozzle, a piping bag with a small tip or a zip loc bag with the corner cut out.
- Pour soup into a soup bowl. Starting from the center of the bowl, draw a spiral with the yogurt mixture.
- Next using a small tipped tool like a thin knife or end of a spoon, draw a line in the soup through the spiral starting at the center and moving toward the bowl edge. Continue around the spiral making more lines until you have a web-like design.
Nutrition
Calories: 145kcalCarbohydrates: 25gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 476mgPotassium: 330mgFiber: 3gSugar: 17gVitamin A: 5427IUVitamin C: 9mgCalcium: 43mgIron: 1mg
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