Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Pumpkin soup with pears
A delicious pumpkin soup with a fine fruity taste.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
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