Delicious & Easy
Smoky Pumpkin and Pear Soup
Nothing says fall like a bowl of pumpkin soup, but here’s a recipe for one that’s completely unexpected. This plant-based comfort dish from Liz Murphy of Santosha Nutrition has an extra silky finish thanks to the addition of pears and a quick trick to add a hint of smoky flavor without having to light any firewood.
Ingredients for
Smoky Pumpkin and Pear Soup
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon fresh thyme
- ¼ teaspoon cayenne
- 9 cups pumpkin, cubed
- 2 pears, peeled and cubed
- 1 can coconut milk
- 1 cup vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon liquid smoke
- pepitas, pomegranate arils, and fresh herbs for garnish (optional)
Serves 8
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Instructions for
Smoky Pumpkin and Pear Soup
1. Heat a large pot over medium heat and drizzle olive oil.
2. Add onion, garlic, and ginger to the pot and sauté for 3 to 5 minutes until they are soft and just beginning to caramelize.
3. Add thyme and cayenne and cook for another minute.
4. Add coconut cream, vegetable broth, pumpkin, salt, and pepper, and bring to a boil.
5. Turn down the heat and simmer until the pumpkin is softened, about 10 to 15 minutes, and then add your pears.
6. Cook 5 more minutes until the pear and pumpkin are both easily pierced with a fork.
7. Remove the soup from the heat and blend until smooth. Return the soup to the pot and add liquid smoke.
Frequently asked
Questions About This Recipe
How flexible is this recipe?
This recipe can also be made with sweet potato and other seasonal squashes. The addition of the pears adds a wonderful tart and sweet element to your creamy autumn soups.
Final
Notes & Thoughts
We love pumpkins so much, we wrote a haiku about them.
Pumpkins are more than
Entryway decor. Eat lots
Of this Superfood.
Okay, haiku over. Sorry to put you through that, but here’s a recipe for vegan pumpkin “cheesecake” brownies that you will thank us for later and don’t be scared to try pumpkin kimchi.
This recipe was originally published October 6, 2021 exclusively on Edible San Diego Weekly. Want to join the club? Support the region's only dedicated, local, and independently-owned food media company by signing up for a digital membership or subscription today.
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