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Pumpkin and Pear Soup Recipe

Pumpkin and Pear Soup Recipe

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Easy Recipes, Soups, Vegetarian
Servings 4
Calories 84 kcal


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 750 g / 1 1/2 lb pumpkin, peeled, seeded and cut into cubes
  • 1 large pear, peeled and chopped
  • 1 medium potato, peeled and chopped
  • 1 celery root, peeled and chopped
  • 2 tomatoes, skinned, seeded and chopped
  • 4 cups vegetable broth
  • 1/2 – 1 cup milk
  • Sea salt and freshly ground pepper
  • #For Garnish#
  • Chopped parsley


  • #I love pumpkin. So here is a recipe I came across in an old recipe book and have improvised. The pumpkin melts into a smooth background. As this soup sits, the flavors Will develop, so feel free to make it a few days before serving. It tastes fantastic and is so easy to prepare. Feel free to improvise as well. Who knows, you may end up with a better recipe.# Sweat the onions in oil and butter in a soup pot over medium low heat for 10 minutes.
  • Stir and shake the pot a few times to avoid browning. Add pear, pumpkin, celery and potato. Cover and simmer for an additional 10 minutes, stirring occasionally.
  • Add tomato and broth. Season With salt and pepper. Simmer steadily for about 20 minutes.
  • Puree with a hand blender (or in a food processor, in batches) and then pass through a sieve for a Silky texture. Return to pot, stir in milk and heat until hot. Taste and adjust seasoning.
  • If soup is too thick add more milk. Garnish with chopped parsley. Sprinkle Oven-dried Zucchini over soup.
Keyword Soup recipes