Now that fall is here, the weather in Michigan is getting colder. I’ve unpacked our sweaters, boots, and scarves. The leaves are changing the temperature is dropping. On those chilly fall and winter nights I love to cook fall recipes for the family. This usually means something warm, hearty, and seasonal for the family.
Recently I made this Pear & Pumpkin Soup and was thrilled with the delicious flavor and with how easy it really was.
As a busy parent I don’t always have time to spend hours in the kitchen (but when I do it makes me so happy!) so this time I decided to go the easy route with the first time making this and used canned pumpkin and pears. However, if you have a lot of time on your hands I think it would also be fun to cook a whole pumpkin for this soup. And pears would be easy to chop up, but I liked the flavor the heavy syrup added, so I might look into simmering the pears first and see how it goes.
In any case, this is a wonderful, seasonal, fall recipe that is perfect for chilly nights and it’s ready in minutes. I loved it and am so excited with how it turned out that I can’t wait to make it again!
- 1/4 cup chopped onions
- 1 tbsp butter
- One 15 oz can pure pumpkin
- One 15.25 oz can pear chunks in heavy syrup
- 32 oz organic low sodium chicken broth
- 16 oz half & half
- 1/2 teasopon pumpkin pie spice
- 1/4 teaspoon ground ginger
- In a large pot add onions and butter, cook on med-high until onions are slightly browned and sautéed
- Add 1/2 the chicken broth and reduce heat, simmer, covered about 10 minutes until the onions are tender
- In a small bowl, separate pears from syrup
- In a blender add can of pumpkin and the pear chunks. Turn off the burner and pour in the onion and chicken broth mixture
- Cover and blend until smooth
- Pour contents of the blender into the large pot on the stove. Add the rest of the chicken broth, half & half, pear syrup, pumpkin pie spice, and ginger
- Cook on med-high heat and stir until heated through