I’ve been on a roll with posting ‘orange’ recipes in the past few weeks: Baked Sweet Potato Fries, Baked Pumpkin Pudding, and Warm Sweet Potato, Lentil, Apple Salad. Here’s the one I promised last week, Pumpkin-Pear Soup. It was featured in a class I recently taught at Marcel’s, Easy Fall Soups and Quick Bread. My friend Molly attended the class and has made this soup twice since. The original recipe uses an immersion blender to puree the soup. Molly uses a stand blender to puree her soup. I’ve listed both versions in the recipe below.
The finished taste of this soup is rich and creamy. Your family may be surprised to find there is no cream in this soup. Molly’s was!
Pear-Pumpkin Soup with Sage and Pepitas (serves 6)
2 ripe pears
2 tablespoons olive oil
1 sweet onion, diced
3 tablespoons sage leaves, finely chopped
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon pepper
15 ounce can pumpkin puree
4 cups (1 quart) vegetable broth
Juice from 1/2 lemon (1 tablespoon)
Cut pears in half. Slice one half into matchsticks. In a small bowl, combine matchsticks with lemon juice and one tablespoon chopped sage. Set aside. Dice remaining 1-1/2 pears for the soup.
In a stockpot, heat olive oil over medium high heat. Add onion and pears. Cook until vegetables are tender, about 6 minutes. Add sage, allspice, salt and pepper. Stir to heat spices.
Immersion blender version: Add pumpkin and broth. Bring to a boil and reduce heat to simmer. Cover partially allowing steam to vent, for 10 minutes. Use an immersion blender to puree the soup.
Molly’s blender version: Blend contents of the stockpot with some of the broth in a blender. Return contents to pot and add pumpkin and remaining broth. Bring to a boil and then reduce to simmer. Cover (allow a slight vent) and cook for 10 minutes.
All: Portion soup into 6 bowls and garnish with reserved pear and pepitas. Enjoy!!