Pumpkin and pear create a perfect pairing in this roasted pumpkin soup recipe. Roasting brings out the pumpkin’s natural sweetness, while nutmeg and cinnamon add warmth. As the pears cook, they release pectin, giving the soup a naturally velvety texture. Our creamy roasted pumpkin pear soup recipe is especially satisfying thanks to heavy cream, protein-packed Greek yogurt, and a touch of butter that enhances the fruits’ flavor harmony. (And yes, pumpkin is technically a fruit!) This wholesome twist makes for a cozy and nourishing pumpkin pear soup you’ll want to serve all season long.
How To Make Creamy Pumpkin Pear Soup
To make this cozy roasted pumpkin soup, start by halving sugar pie pumpkins and roasting them alongside ripe pears until both are tender and caramelized. The roasting process deepens the pumpkin’s sweetness and brings out the pears’ natural pectin, which gives the soup a velvety finish. After scooping out the pumpkin flesh, you’ll sauté onions, garlic, and fresh sage in butter until fragrant, then simmer everything with warm spices, vegetable stock, and a touch of maple syrup. Blend until silky smooth, then stir in heavy cream for richness. A swirl of protein-packed Greek yogurt adds extra creaminess, while crispy sage leaves and roasted pepitas give the perfect finishing touch.
55min
Cook time
4
Servings
Creamy Roasted Pumpkin Pear Soup
Pumpkin and pear create a perfect pairing in this roasted pumpkin soup recipe. Roasting brings out the pumpkin’s natural sweetness, while nutmeg and cinnamon add warmth. As the pears cook, they release pectin, giving the soup a naturally velvety texture. Our creamy roasted pumpkin pear soup recipe is especially satisfying thanks to heavy cream, protein-packed Greek yogurt, and a touch of butter that enhances the fruits’ flavor harmony. (And yes, pumpkin is technically a fruit!) This wholesome twist makes for a cozy and nourishing pumpkin pear soup you’ll want to serve all season long.
How To Make Creamy Pumpkin Pear Soup
To make this cozy roasted pumpkin soup, start by halving sugar pie pumpkins and roasting them alongside ripe pears until both are tender and caramelized. The roasting process deepens the pumpkin’s sweetness and brings out the pears’ natural pectin, which gives the soup a velvety finish. After scooping out the pumpkin flesh, you’ll sauté onions, garlic, and fresh sage in butter until fragrant, then simmer everything with warm spices, vegetable stock, and a touch of maple syrup. Blend until silky smooth, then stir in heavy cream for richness. A swirl of protein-packed Greek yogurt adds extra creaminess, while crispy sage leaves and roasted pepitas give the perfect finishing touch.
Pumpkin and pear create a perfect pairing in this roasted pumpkin soup recipe. Roasting brings out the pumpkin’s natural sweetness, while nutmeg and cinnamon add warmth. As the pears cook, they release pectin, giving the soup a naturally velvety texture. Our creamy roasted pumpkin pear soup recipe is especially satisfying thanks to heavy cream, protein-packed Greek yogurt, and a touch of butter that enhances the fruits’ flavor harmony. (And yes, pumpkin is technically a fruit!) This wholesome twist makes for a cozy and nourishing pumpkin pear soup you’ll want to serve all season long.
How To Make Creamy Pumpkin Pear Soup
To make this cozy roasted pumpkin soup, start by halving sugar pie pumpkins and roasting them alongside ripe pears until both are tender and caramelized. The roasting process deepens the pumpkin’s sweetness and brings out the pears’ natural pectin, which gives the soup a velvety finish. After scooping out the pumpkin flesh, you’ll sauté onions, garlic, and fresh sage in butter until fragrant, then simmer everything with warm spices, vegetable stock, and a touch of maple syrup. Blend until silky smooth, then stir in heavy cream for richness. A swirl of protein-packed Greek yogurt adds extra creaminess, while crispy sage leaves and roasted pepitas give the perfect finishing touch.
Preheat the oven to 425 degrees. Brush the insides of the pumpkins with 2 tablespoons of melted butter and place them cut side down on the baking sheet. Arrange the pears cut side up around the pumpkin halves.
Bake pumpkins and pears, removing the pears when soft and lightly browned, after about 20 minutes. Continue roasting the pumpkins until a fork easily pierces all the way through (about 20 minutes longer).
Scoop the flesh out of the pumpkins and set aside in a bowl.
Melt remaining butter in a large pot or Dutch oven, over medium heat. Carefully add the sage leaves and fry until fragrant and crisp. Transfer the sage leaves to a plate lined with paper towels and set aside.
Add the onions and garlic to the remaining butter in the pot, and cook until softened, stirring occasionally (about 5 minutes).
Add the pumpkin and pears, along with the spices, stock, salt and pepper. Bring to a boil and simmer for about 15 minutes.
Remove from heat. Puree the soup with an immersion blender, or in batches in a regular blender and return to the pot. Stir in the heavy whipping cream and maple syrup. Taste and adjust the seasoning as necessary. If the soup is too thick, stir in a little more stock or water.
Ladle soup into bowls and garnish with a swirl of Greek yogurt, reserved crispy sage leaves and some roasted pepitas if desired.
