Ingredients
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700 g pumpkin, peeled
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800 ml cold water
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1 medium pear
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125 ml cream (33-36%)
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1 medium onion
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salt
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vegetable oil/ghee for frying
Directions
The winter I tried this soup for the first time was incredibly snowy. We were in the Carpathians on holiday and one dark and freezing evening we stopped at a restaurant for dinner. The restaurant was in a large and cozy log cabin with a fireplace and most delicious food. The first served dish was pumpkin soup. I am familiar with pumpkin soup, moreover I love it but in this restaurant it was just perfect: creamy, tender, with a subtle taste and flavor of pear. I still remember the taste of that stunning soup.
Pumpkin & Pear Creamy Soup is the most elegant pumpkin soup variation for me! Try and you will love it! Bon appetite!
P.S. Pumpkin flavor and taste shouldn’t be too intense in this soup in order pear notes don’t get lost on them. So for this soup I’d recommend you use butternut pumpkin, however other types would work great as well.
Today's visits: 1.
Steps
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1
Done
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Cut the onion into 1x1 cm cubes. Peel, seed and cut the pumpkin into 2x2 cm cubes. |
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2
Done
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In a pot, heat some oil or ghee. Add the onion and cook until transparent over medium heat. Try not to let it burn.
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3
Done
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Add the pumpkin and cook everything together for a few minutes. Then add enough cold water to cover the pumpkin and bring to a boil. Then reduce the heat and simmer until the pumpkin is semisoft (the time depends of pumpkin size and type, on average about 10-15 min). |
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4
Done
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Peel, seed and cut the pear into 2x2 cubes. Add to the pot and cook until the pumpkin and pear are soft (for about 7-10 min). |
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5
Done
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Remove from heat; blend with a blender or in a food processor. |
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6
Done
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Add cream and salt to taste, blend until smooth. If the soup is too thick, add some water and bring to the desirable consistency. Bring to a boil and remove from heat - the soup is done! How to serve: Serve hot. Garnish with whipped cream, pumpkin seeds, pumpkinseed oil or greens to taste.
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