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Pumpkin Pear Ginger Soup

Pumpkin Pear Ginger Soup

Add a simple yet special course to your holiday meal with seasonal soup that can be made ahead to easily reheat. Zesty ginger and delicately sweet pears blend well with pumpkin and spices into a delicious soup you’ll want all soup season long.

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Serves 8

Prep time 10 minutes

Cook time 25 minutes

Ingredients

  • 2 Tbsp. olive oil
  • 1 large onion, chopped (about 2 cups)
  • 1 tsp. kosher salt and 1/4 tsp. ground black pepper
  • 1-inch wide slice ginger, chopped (about 2 Tbsp.)
  • 1 large clove garlic, chopped
  • 1 tsp. cumin
  • 1/8 to 1/4 cayenne, to taste
  • 2 cans (14.5 oz. each) Del Monte® No Sugar Added Sliced Pears, well drained
  • 1 carton (32 oz.) College Inn® Chicken Stock or Broth
  • 1 can (15 oz.) pumpkin puree
  • Optional Toppings: Plain whole milk yogurt, chopped parsley, toasted pepitas

Directions

  1. Heat oil in a large saucepan over medium-high heat. Add onion, salt and pepper; cook about 10 minutes until softened and beginning to brown. Reduce heat to medium; add ginger, garlic, cumin and cayenne. Cook 1 minute, stirring constantly.
  2. Transfer onion mixture to a glass blender. Add pears and 1 cup stock. Puree until smooth. Return puree to saucepan; add pumpkin and remaining stock. Bring to a boil over high heat.
  3. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally. Season to taste with salt and pepper and serve with toppings, as desired.

TIPS:

  • Make Ahead – Prepare soup as directed and allow to cool.  Refrigerate in a sealed container up to 3 days.  Reheat over medium heat, adding additional stock, if needed, to reach desired consistency.
  • Yogurt Swirl Garnish – Combine 1/2 cup whole milk yogurt, 1 Tbsp. fresh lemon juice and 1/4 tsp. kosher salt.  Drizzle into hot soup.
  • Save drained pear juice to add to seltzer water, vinaigrettes, fruit salad, cake mix batter, iced tea, lemonade, hot cereal, stir fry sauce or BBQ sauce.

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