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Kürbis-Suppe mit Birnen
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5 from 1 vote

Pumpkin soup with pears

A delicious pumpkin soup with a fine fruity taste.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Hauptgericht, Main Course, Soup, Suppe
Keyword: Birne, Fall, Herbst, Kürbis, Pear, Pears, Pumpkin, suppe, Vegan
Servings: 4 portions
Author: Verena Frei

Ingredients

Soup:

  • 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)

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

  • 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

Topping:

  • 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