WWW.FREI-STYLE.COMPumpkin soup with pears
Ingredients
Soup:
- 1 piece of ginger (approx. 1-2 cm / 0.4-0.8 inch)
- 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))
Topping
- 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
Instructions
Soup
- 1.Peel the ginger and finely chop it
- 2.Finely chop the shallot and sauté it in vegan butter along with the ginger
- 3.Dice the pears and add them to the pan, sprinkle with sugar and caramelize it while stirring (approx. 5 minutes)
- 4.Dice the pumpkin and potatoes and add them to the pan
- 5.Add the curry powder
- 6.Deglaze with broth, add milk
- 7.Let it simmer for 15-20 minutes with the lid closed until the pumpkin is soft
- 8.Mash the soup, add the cream, re-heat and season with salt, pepper and nutmeg
Topping:
- 1.Dice the pear, clean the Brussels sprouts and cut them in half, clean the mushrooms and slice them
- 2.Dice the toast slice
- 3.Heat up butter or oilive oil in a pan and add pear, Brussels sprout, mushrooms and toast
- 4.Sprinkle sugar on top and fry everything until it turns golden brown and the Brussels sprouts are well done
- 5.Season with salt and pepper
- 6.Serve the soup with this topping, some oil (e.g. truffle) and fresh thyme
Notes
Tip from my kitchen: The soup keeps covered in the fridge for 3 days and freezes well – ideally without the topping, which you make fresh. For extra creaminess I like to replace part of the water with coconut milk or stir in a spoonful of cashew butter. It's important to caramelize the pears properly, as that gives the soup its special fruity depth. A few drops of truffle oil and some fresh thyme add the perfect finishing touch.
Nutrition per serving: 360 kcal