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–+ servings
Roasted pumpkin pear soup in a bowl with toasted pepitas
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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 6 servings
Calories 273kcal
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, or use a separate baking sheet.
  • Place the baking sheet(s) in the oven, and remove the pears when soft and lightly browned, about 20 minutes. Continue roasting the pumpkin until a fork easily pierces all the way through (about 20 minutes longer depending on the size of your pumpkins).
  • 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 broth. 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. If it tastes bland to you, it probably needs more salt, and/or a splash of vinegar or lemon juice to brighten the flavor.
  • Ladle soup into bowls and garnish with a drizzle of olive oil and some roasted pepitas if desired.

Notes

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.

Nutrition

Calories: 273kcal | Carbohydrates: 52g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 998mg | Potassium: 1750mg | Fiber: 4g | Sugar: 30g | Vitamin A: 38661IU | Vitamin C: 45mg | Calcium: 181mg | Iron: 4mg