Autumn Pear And Pumpkin Soup Recipe

Recipe By Slurrp

This Autumn Pear and Pumpkin Soup is a comforting and flavorful soup that captures the essence of fall. Made with ripe pears, pumpkin puree, onions, and spices, this soup is creamy, slightly sweet, and has a hint of warmth from the spices. It's a perfect starter for a holiday meal or a cozy weeknight dinner. Serve it with a dollop of sour cream and a sprinkle of toasted pumpkin seeds for added texture and flavor.

4.4
30 Rating -
Rate
Non Vegdiet
25minstotal
25minsPrep
25m.total
25m.Prep
Autumn Pear And Pumpkin Soup
plan
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ingredients serve

Ingredients for Autumn Pear And Pumpkin Soup Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 1/2 Ripe Pears, Peeled, Cored, And Diced
  • 0.17 can Pumpkin Puree
  • 0.67 cup Vegetable Broth
  • 0.17 teaspoon Ground Cinnamon
  • 0.08 teaspoon Ground Nutmeg
  • 0.08 teaspoon Salt
  • as needed Sour Cream And Toasted Pumpkin Seeds For Garnish

Directions: Autumn Pear And Pumpkin Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat and saut�� onions until translucent.
  • STEP 2.Add diced pears, pumpkin puree, vegetable broth, cinnamon, nutmeg, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • STEP 3.Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, blend in batches and be careful with the hot liquid.
  • STEP 4.Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of toasted pumpkin seeds.

Cooking Tips

  • Choose ripe pears for the best flavor and sweetness in the soup.
  • To toast pumpkin seeds, spread them in a single layer on a baking sheet and bake at 350��F (175��C) for about 5-7 minutes, or until golden brown.
  • If the soup is too thick, you can thin it out by adding more vegetable broth or water.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
  • Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of toasted pumpkin seeds.
Nutrition
value
187
calories per serving
11 g Fat4 g Protein15 g Carbs4 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    4g
  • Carbs
    15g
  • Fiber
    4g

MacroNutrients

  • Carbs
    15g
  • Protein
    4g
  • Fiber
    4g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    176mg
  • Iron
    < 1mg
  • Vitamin A
    296mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    39mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    100mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp