Roasted Pumpkin & Pear Soup

by Gavan on November 15, 2010

There comes a time when the wife of a chef has to dig in and do the dirty work. Lucky for me I like to cook but I’m still getting used to just whipping things together as I’m more of a recipe girl. But sometimes (just sometimes in my case) throwing caution to the wind pays off.

Our fruit bowl was overflowing with apples, pears, persimmons, pumpkin and winter squash. I stared at it thinking, what to make….what to make….

I love pumpkin soup. I love pears. Why not?

With a little guidance from the hubby I whipped up a delicious twist on the usual pumpkin soup and it was fabulous.

Serves 4

2 small Sugar Pie pumpkins – roasted
3 medium pears (I used 2 D’Anjou and 1 red Bartlett just because that’s I had in my fruit bowl) – peeled, cored and chopped
1 large leek
2 tbsp olive oil
1 1/2 tsp fennel seeds – crushed using mortal and pestle
7-9 cups organic veg broth
salt & pepper

After you’ve roasted the pumpkin scoop out the pulp into a food processor or blender. It’s easier to do this while the pumpkin is still warm and best to do in batches. Put a little broth into each batch to help puree the pumpkin. This should make about 2 1/2 cups of puree.

Trim the root end and most of the green part off the leek, slice in half lengthwise and thinly slice. Rinse well in a strainer under cold water.

Preheat a soup pot on med heat for a couple minutes. Add in olive oil followed by the leeks. Saute for 3-4 minutes or until softened. Add the fennel seed, stir and saute for a minute or so then add in the pears. Saute for a couple of minutes so the flavors begin to marry. Add in pumpkin puree, a pinch of salt and pepper, stir, then add in 6 cups of vegetable stock. Let simmer for about 20-30 minutes or until the pears are soft. Taste and season accordingly.

I used an immersion blender to puree the soup but you could easily use a blender as well. Just be sure to blend in batches and not to overfill the blender (hot liquids expand).

Rich, sweet and surprisingly a little buttery tasting sans the butter. Deeeelish.

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 4 comments… read them below or add one }

Katerina November 17, 2010 at 12:15 am

I like the fact that you are not intimidated by your husband’s profession and you follow your own path in the kitchen. This soup is very fallish and the roasted squash surely enhances its flavor.

EL OTEADOR DE LOS MERCADOS November 17, 2010 at 3:50 am

An interesting way to prepare delicious pumpkin soup.

Gavan December 1, 2010 at 7:18 am

One of my favourites and is especially good right now.

Christy December 1, 2010 at 7:22 am

Thank you Katerina. I have to keep him in check 😉 Glad you enjoyed it.

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