Easy Butternut Pumpkin and Pear Soup
1 hour 50 minutes
Roasted butternut pumpkin, pears, onions and tomatoes are blended together into an aromatic soup.
rxspo
16 people made this
Ingredients
Serves: 6
- 1 butternut pumpkin, halved and seeded
- 3 brown onions, chopped
- 3 pears, peeled and halved
- 4 Roma tomatoes, peeled and seeded
- 1 large carrot, cut into chunks
- 1/4 cup olive oil
- ground black pepper, to taste
- 1 pinch freshly ground nutmeg
- 2 1/2 cups chicken stock
- salt
Directions
Preparation:30min ›
Cook:1hour10min ›
Extra time:10min cooling ›
Ready in:1hour50min
- Preheat oven to 190 degrees C.
- Place butternut pumpkin, onions, pears, tomatoes and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
- Roast in the preheated oven until pumpkin is easily pierced with a knife, about 1 hour. Cool until pumpkin is easily handled, about 10 minutes.
- Scoop flesh out of the pumpkin with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
- Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
Tip:
If you don't have an immersion blender, use a blender or food processor to blend the squash mixture in batches.
