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Food Ventures

Roasted Ginger Pumpkin-Pear Soup

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Without the addition of half-and-half, the soup is smooth and tasty. The cream adds a richness but is not necessary. Apple can be substituted for the pear. Serves 6.

 

1 & ½ pounds fresh pumpkin, seeds and fibers removed, cut into big chunks

1 tablespoon olive oil, plus extra for brushing on the pumpkin

1 tablespoon butter

½ cup chopped onion

2 tablespoons minced shallots

2 teaspoons peeled and grated fresh ginger

1 teaspoon salt

1 -2 red or green ripe Anjou pears, peeled, cored, and cut into chunks

4 cups chicken broth, preferably homemade

½ cup half-and-half (optional)

 

Heat the oven to 400 degrees F. (200 degrees C). Brush each pumpkin chunk with oil. Bake for 45 minutes, or until easily pierced with a fork.

When cool enough to handle, peel, mash, and measure 3 cups. Store the rest in the refrigerator for up to a week or in the freezer for up to 3 months.

Heat the oil and butter in a large sauce pan over medium heat for 1 minute. Add the onion and shallots and cook for about 5 minutes, or until translucent, stirring occasionally. Add 1 teaspoon of the ginger, the salt, and the pumpkin. Cook for another minute until warm. Add the pear and broth and cook for about 20 minutes, until the pear is easily pierced with a fork. Stir in the remaining 1 teaspoon of ginger.

In small batches, puree the soup in a blender or with an immersion blender in the saucepan, until the consistency is smooth and creamy.

Return the soup to the saucepan and add the half-and-half, if desired. Gently heat, but do not boil. Serve hot.

 


Ann's Article:

October Harvest Time and Pumpkin Delights

 

Ann Hattes travels far and wide in search of interesting food adventures.

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