I have no doubt that you’ve seen many pumpkin soup recipes made in many variations. So what is so different about mine? As usual, I added my own twist to it using spices that insinuate Far East Asia. Rather than making a pumpkin pie this year for Thanksgiving, I made pumpkin soup instead. I decided to take a shorter route and use canned pumpkin puree rather than making my own from scratch. Rather than using soy milk, I used pears to give that soup a rich creamy texture. At first, I thought pears was a ludicrous idea. I’ve heard people using apples in their soup so why should pears be any different? But it worked out at the end and you don’t really taste any pears in the soup. You can garnish your soup with roasted pumpkin seeds or pecans/chestnuts which I regrettably didn’t do. This soup is best served hot on rainy cold winter days but if you are crazy like me, you can eat this soup in the the summer too.
For this recipe, you will need:
- 2 tablespoons of olive oil
- 1 15 oz. can of pure pumpkin puree
- 4-5 pears peeled, seeded, and chopped
- 1 large onion chopped
- 2 large carrots peeled and chopped
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon of curry
- 1 teaspoon of cinnamon
- 1 teaspoon of coriander
- 1/2 teaspoon of ginger
- Handful of roasted pumpkin seeds (optional)
Heat olive oil in a pot over medium flame. Add onions and saute till translucent. Add chopped carrots and pears. Season with salt pepper and spices. Saute till soft. Add pumpkin puree and stir for 2 minutes. Lower flame. Pour in broth and cook for 15-20 minutes. Using a hand blender, puree pumpkin mixture till smooth. Simmer uncovered for another 20 minutes. Season with salt and pepper. Serve hot and garnish with some roasted pumpkin seeds,pecans,or cashews.
Yields 4-6 servings.