Pumpkin-Pear Soup
A velvety pumpkin and pear soup with warm cinnamon and subtle wine notes, perfect for cozy gatherings or elegant starters in fall and winter menus.
Ingredients
Instructions
- Cook pears and onion in melted butter in a large skillet over medium-high heat, stirring constantly, until tender.
- Transfer the cooked pear and onion mixture to a food processor; add pumpkin and process until smooth.
- Pour the pumpkin mixture into a large saucepan; add chicken broth, water, white wine, salt, and cinnamon stick.
- Bring the mixture to a boil.
- Reduce heat and simmer, uncovered, for 20 minutes; remove the cinnamon stick.
- Stir in half and half and heat thoroughly without boiling.
- Garnish if desired and serve.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of nutmeg or ginger along with the cinnamon. If you don't have Chablis, a dry white like Sauvignon Blanc works well. For a creamier texture, substitute half and half with heavy cream. Make sure to adjust salt to taste, especially if using store-bought broth, as it can be quite salty. This pumpkin-pear soup is also great with a sprinkle of fresh herbs like sage.
Serving Suggestions
Serve the pumpkin-pear soup warm, garnished with a drizzle of cream and a sprinkle of fresh herbs for added color and flavor. It pairs beautifully with crusty bread or a crisp salad. Consider serving it alongside a light cheese platter or as a starter before a hearty main dish. For a complete meal, try pairing it with the Southern Fried Dill Pickles for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a little water or broth to reach your desired consistency. Avoid reheating in the microwave, as it can heat unevenly.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Pear Soup contains roughly 172 calories, with 5g protein, 31g carbohydrates, and 4g fat. It is a good source of vitamin A (15% of the Daily Value), dietary fiber (12% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1348mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and mash it before adding it to the soup. You'll need about 2 cups of cooked pumpkin, which typically comes from a small pie pumpkin. Roasting the pumpkin will bring out its natural sweetness.
Can this soup be made vegan?
Absolutely! You can easily make this soup vegan by substituting the butter with olive oil and using vegetable broth instead of chicken broth. For creaminess, replace half and half with coconut milk or a plant-based cream alternative.
How can I adjust the sweetness of the soup?
If you find the soup too sweet, you can balance the flavors by adding a splash of lemon juice or vinegar. Additionally, consider increasing the amount of salt slightly, as it can help to counteract sweetness. Taste as you go to achieve the desired flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).