Easy Butternut Pumpkin and Pear Soup

    1 hour 50 minutes

    Roasted butternut pumpkin, pears, onions and tomatoes are blended together into an aromatic soup.


    17 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 

    1. Preheat oven to 190 degrees C.
    2. Place butternut pumpkin, onions, pears, tomatoes and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
    3. 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.
    4. 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.
    5. 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.

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