Pumpkin Pear Soup

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This creamy, healthy, roasted pumpkin pear soup is perfect for a cozy fall dinner! Pumpkin and pear give it a wonderful sweet and savory flavor and using evaporated milk instead of cream lightens it up.

We’ve officially entered the season of Soup Every Week. Every single week when the weather turns cold, I make a large batch of some kind of soup – sometimes creamy like this Potato Leek Soup, tomato soup or curried carrot ginger soup, and sometimes chunky like this Chipotle Chicken Soup or minestrone with orzo.

It’s easy and we always seem to be in the mood for soup. Doesn’t hurt that it’s usually a sure bet with the kids too.

And since it’s October, and pretty much pumpkin-palooza on the internet, pumpkin soup was the obvious choice. When I make a squash soup, I almost always add an apple for some sweetness to balance the savoriness of the squash.

But since we’re still enjoying some beautiful Ontario pears in the markets, I thought pear would make a nice variation on the theme, and this pumpkin pear soup didn’t disappoint! It can be the perfect starter for your Thanksgiving dinner or just a complete weeknight meal with some crusty bread and a nice green salad.

Ingredient Notes

Pumpkin

I like to use sugar pie pumpkins for this pumpkin pear soup! These small, sweet pumpkins are perfect for soups due to their smooth texture and rich flavor.

My favorite method for cooking large squash for soup is to simply cut them in half, scoop out the seeds, roast them, and scoop out the flesh. Roasting brings out all of pumpkin’s sweet flavor and it’s so much easier than peeling and chopping this large hard squash.

How do You Roast Pumpkin (or any squash)?

Just cut it in half, and scrape out the seeds (save them for roasting!). Rub with a little olive oil and stick it in the oven on a baking sheet for 45 minutes or so, until a fork easily pierces all the way through. Scoop out the pumpkin flesh and you’re ready to make soup!

I like to roast the squash over the weekend, while I’m preparing other things, and then keep it in the fridge for when I’m ready for soup. And as a pretty awesome bonus, it tastes better too! Nothing like roasting to bring out the flavor and sweetness of any vegetable.

What Kind of Pumpkins are Best for Soup?

For cooking and baking purposes, the main thing is to stay away from the large jack-o-lantern pumpkins. There are many varieties of pumpkins you can use, and they are often generically labeled “pie pumpkin” or “sugar pie pumpkin”. 

The ones my grocery store carries look just like the larger ones, but are usually only about 2-3 lbs each. If you’re lucky enough to have a farmer’s market at you’re disposal, you can find some beautiful heirloom varieties. See this guide for some examples.

You can also use butternut squash, or any winter squash instead of pumpkin in this recipe.

Olive oil

You’ll need olive oil for both roasting the pumpkins and to sauté the aromatics. Extra virgin good quality olive oil is a healthy choice that will add a nice depth of flavor but you can essentially use any oil you want! Butter works too.

Yellow Onions

The onions will provide a savory base for the pumpkin pear soup. Yellow onions are sweet when cooked, which complements the pumpkin and pears. But, if you don’t have yellow onions, red or white will work too!

Garlic

I like to use fresh minced garlic for this pumpkin pear soup but you can also use garlic powder!

Pears

Choose fresh, ripe pears as they’ll be naturally sweet and complement the pumpkin. Use any variety you can find at your local market!

Chicken or Vegetable Stock

I always use chicken or vegetable broth for the liquid base in my soups as it adds a really nice depth of flavor. You can also just use water.

Evaporated Milk

Naturally creamy soups like this one don’t strictly require the addition of cream, but I often add a little anyway as I find it makes the soup extra silky and satisfying. This time I kept it a bit healthier by using evaporated milk instead of cream. It’s an easy swap that’s also cheaper, and honestly you would never know the difference!

Maple Syrup

This pumpkin pear soup has a nice sweetness from the pumpkin and pears but a little bit of maple syrup just adds the perfect maple flavor! Use pure maple syrup for the best flavor. You can use brown sugar, granulated sugar, or honey instead.

Vinegar

The vinegar adds acidity to balance the sweetness and richness of the soup. Any vinegar will work – whatever you have on hand – apple cider, white wine, sherry. Lemon juice also works great.

Spices

I like to stick to the fall theme and use some cinnamon and nutmeg for the perfect sweet-spicy notes. Other than that, just use salt and black pepper to taste!

Step by Step Instructions

1. Preheat the oven to 425 degrees F. Cut the pumpkins in half lengthwise and remove the strings and seeds with a spoon. Brush the insides of the pumpkins with 2 tablespoons of olive oil and place them cut side down on a rimmed baking sheet.

1. Halve and core the pears, then place them cut side up around the pumpkin halves on the same sheet pan, or on a separate baking sheet. I don’t bother to peel the pears as their skin is so thin.

1. Place the baking sheet(s) in the oven. Remove the pears when they are soft and lightly browned, about 20 minutes. Continue roasting the pumpkins until a fork easily pierces through them, about 20 minutes longer.

1. Scoop the flesh out of the pumpkins and set it aside in a bowl.

1. Heat the remaining tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Add the onions and garlic, and cook until softened, stirring occasionally, about 5 minutes.

1. Add the pumpkin and pears back to the pot, along with the spices, salt, pepper, and stock. Bring to a boil and then simmer for about 15 minutes.

1. Remove from heat. Blend the soup using an immersion blender, or in batches in a regular blender until there are no chunks left, and return it to the pot.

1. Stir in 1/2 cup of evaporated milk, maple syrup, and vinegar. Taste and adjust the seasoning as necessary. If the soup is too thick, stir in a little more stock or water.

1. Pour the pumpkin pear soup into bowls and garnish with a drizzle of olive oil and some roasted pepitas, if desired.

Storage Instructions

Transfer the cooled pumpkin pear soup to an airtight container and store it in the refrigerator for up to 4 days. You can heat it up in the microwave or on the stove!

You can also freeze this soup in freezer-safe containers and it will stay good for up to 3 months.

Serving Suggestions

• Bread: I love to serve this soup with some crusty bread, a grilled cheese, or cheesy garlic bread.

• Salad: A fall-inspired apple pecan salad makes a great combo with this soup, as does this kale pomegranate salad, sweet potato salad, pear and arugula salad, or ancient grains salad.

• Protein: I love to serve a small bowl of leftover pumpkin pear soup with a protein-packed sweet potato frittata or goat cheese and sun dried tomato fritatta. Chicken salad wraps are also great with a bowl of creamy soup!

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