Roasted Pumpkin And Pear Soup

Roasted Pumpkin And Pear Soup

Roasted pumpkin soup with pear recipe, an American classic Halloween and Thanksgiving appetizer by the foodblogger Laurel Evans

30 March, 2012
Average: 5 (1 vote)

Type of dish


Dietary Consideration

Season & Occasion

serves for


total time

1 HR 30 MIN


2 each, peeled and ripe, quartered, cored
900 g (or butternut squash) peeled, seeded, cut in 5 cm chunks
2 each, medium, cored, quartered (optional)
1 red, peeled, quartered
2 cloves, crushed
Olive oil
30 ml
2,5 g, divided
To taste, ground
Vegetable broth
1 l
3,15 g (or scallions), thinly sliced
Fresh cream
80 ml


  • Preheat oven to 205°C - 400° F.
  • Combine pears, squash, tomatoes, leek, garlic, oil, 1,25 g 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.
  • 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.
  • Cook the soup over med-low heat, stirring, until hot, about 10 minutes.
  • Divide among 6 bowls and garnish with chives.

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