Nothing says autumn like pumpkin, and I’ve never found a recipe that exalts it’s fall-ness as much as this one. Pumpkins… pears… oven… roasted… blended… yum! Before my blogging years, when I used to exchange recipes via the antiquated medium of e-mail, my good friend Nisa was so excited by her discovery of this soup that she sent it to everyone she loved. I feel blessed to be part of that circle for both reasons: the soup and the love.
Roasted Pumpkin and Pear Soup:
- 2 ripe pears, peeled, quartered and cored
- 2 lbs. pumpkin or butternut squash: peeled, seeded and cut into 2 inch chunks
- 2 medium tomatoes, cored and quartered (optional)
- 1 red onion, peeled and quartered
- 2 cloves of garlic, crushed
- 2 tablespoons olive oil
- 1/2 teaspoon salt, divided
- ground pepper to taste
- 4 cups veg. broth
- 1/3 cup fresh cream
- 1 tablespoon thinly sliced chives or scallions (optional)
1. Preheat oven to 400° F
2. Combine pears, squash, tomatoes, onion, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl and toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring occasionally, until the veggies are tender (40-55 minutes). Let cool slightly.
3. Puree the veggies and broth until smooth, either with a handheld blender (easiest) or in a blender (you will have to split into 2 portions- half the veggies and half the broth blended, then blend the other half). Add to soup pot, add the rest of the salt, and stir in the cream.
4. Cook the soup over med-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with chives.