Hello lovelies, what would autumn time be without pumpkins? Definitely less tasty, which is why I will share some new pumpkin recipes with you. Like this fine pumpkin soup with pears. The combination of pumpkin and fruity pear is just wonderful and gives the soup a special touch. And a delicious topping shouldn’t be missing. We rarely eat soup without a topping. I think it usually makes a soup a full meal, that really saturates.
Crunchy Brussels sprouts, wholemeal toast, mushrooms and pear crown this pumpkin soup, and you'll be surprised about the extra flavor kick this combination gives the soup. You should definitely give it a try!
And now here is the recipe for pumpkin soup with pears:
A delicious pumpkin soup with a fine fruity taste.
- 1 piece of ginger (approx. 1-2 cm )
- 1 shallot
- 2 pears
- 20 gr (1/8 cup) vegan butter or olive oil
- 2 Tbsp coconut blossom sugar
- 500 gr (18 oz.) hokkaido or butternut squash
- 100 gr (3.5 oz.) potatoes
- 1/2 Tsp curry powder
- 500 ml ( 2 1/8 cup) water
- 1 tsp veggie broth
- 100 ml (1/2 cup) plant-based milk (e.g. soy or oat)
- 1 tsp salt
- 1 pinch pepper
- 2 pinches nutmeg
- 100 ml (1/2 cup) plant-based cream ( (e.g. soy or oat))
- 20 gr (1/8 cup) (1/8 cup) vegan butter or olive oil
- 1 pear
- 100 gr (3.5 oz.) mushrooms
- 100 gr (3.5 oz.) Brussels sprouts
- 1 slice toast
- 1 Tbsp coconut blossom sugar
- salt & pepper
Peel the ginger and finely chop it
Finely chop the shallot and sauté it in vegan butter along with the ginger
Dice the pears and add them to the pan, sprinkle with sugar and caramelize it while stirring (approx. 5 minutes)
Dice the pumpkin and potatoes and add them to the pan
Add the curry powder
Deglaze with broth, add milk
Let it simmer for 15-20 minutes with the lid closed until the pumpkin is soft
Mash the soup, add the cream, re-heat and season with salt, pepper and nutmeg
Dice the pear, clean the Brussels sprouts and cut them in half, clean the mushrooms and slice them
Dice the toast slice
Heat up butter or oilive oil in a pan and add pear, Brussels sprout, mushrooms and toast
Sprinkle sugar on top and fry everything until it turns golden brown and the Brussels sprouts are well done
Season with salt and pepper
Serve the soup with this topping, some oil (e.g. truffle) and fresh thyme
The soup gets really creamy and you can use both hokkaido or butternut squash. I like to use both versions, especially because you don‘t have to peel them, which is always very practical. By the way, there are more than 1000 types of pumpkin, but some of them are ornamental pumpkins, so not edible. Pumpkin contains a lot of beta-carotene, vitamins A, C, D and E as well as potassium, calcium and zinc. We also love it because it‘s so versatile. You can eat it raw, cook it and bake it. It tastes sweet and savory and is still really healthy.
You can look forward to many more pumpkin recipes from me and if you can not wait, then look at the other pumpkin recipes, which I have on the blog already here. From soup to salad, pizza, ravioli and overnight oats, I'm just amazed myself at how many pumpkin recipes I've posted already.
I hope I can inspire you with this slightly different pumpkin soup with pears. You should definitely try it. It tastes really excellent, very creamy and is something different for a change in autumn.
Love, Verena
If you have Pinterest, you can find me here and feel free to pin this pic:
