Go Back
–+ servings
Roasted pumpkin pear soup in a bowl
Print

Roasted Pumpkin Pear Soup

This creamy, healthy, roasted pumpkin pear soup is perfect for a cozy fall dinner! 
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 423kcal
Author Ann Otis

Ingredients

  • 2 sugar pie pumpkins about 2-3 lbs each
  • 2 tbsp olive oil divided
  • 1/2 yellow onion chopped
  • 1 clove garlic minced
  • 2 pears cut in half and cored
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 cups chicken or vegetable stock
  • 1/2 cup evaporated milk
  • 1/4 cup maple syrup
  • 1 tbsp vinegar white wine, sherry, apple cider or any other vinegar
  • additional salt and pepper to taste
  • a drizzle of olive oil and roasted pepitas for garnish
US Customary - Metric

Instructions

  • Preheat the over to 425 degrees F. Cut the pumpkins in half lengthwise and scrape out the strings and seeds with a spoon. Brush the insides of the pumpkins with 2 tablespoons of the olive oil and place them cut side down on the baking sheet. 
  • halve and core the pears and place them cut side up around the pumpkin halves.
  • Place the baking sheet in the oven, and remove the pears when soft and lightly browned, about 20minutes. Continue roasting the pumpkin until a fork easily pierces all the way through (about 20 minutes longer).
  • Scoop the flesh out of the pumpkins and set aside in a bowl.
  • Heat remaining tablespoon of oil in a large pot or dutch oven, over medium heat. Add the onions and garlic, and cook until softened, stirring occasionally (about 5 minutes).
  • Add the pumpkin and pears back to the pot, along with the spices, salt and pepper and stock. Bring to a boil and simmer for about 15 minutes. 
  • Remove from heat. Puree the soup with an immersion blender, or in batches in a regular blender and return to the pot. 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. 
  • Ladle soup into bowls and garnish with a drizzle of olive oil and some roasted pepitas if desired.

Nutrition

Calories: 423kcal | Carbohydrates: 70g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 966mg | Potassium: 2059mg | Fiber: 5g | Sugar: 40g | Vitamin A: 38715IU | Vitamin C: 47mg | Calcium: 219mg | Iron: 4.4mg