Pumpkin and pear soup
Tartness of the pear cuts through the sweetness of the pumpkin in this super healthy soup with no butter/flour/sugar!
Pumpkin and pear complement each other stunningly in this creamy, luscious soup. And SUPER healthy as has no flour, sugar, butter, oil – just simple pairing of delicious vegetables that come together so beautifully! You can make it in a jiffy too, just pressure cook few vegetables together, blend them, season and you have a healthy and a satisfying meal in no time.
Garnished with chilli oil and roasted pumpkin seeds, my 8 year old can devour a whole bowl without making a fuss. Seriously!
I served this soup with the beautiful sunflower bread stuffed with pumpkin seed pesto and it was a meal to remember.
Do make this healthy and delicious soup and let me know how it turned out for you.
Recipe Card
Pumpkin and pear soup
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Continental
PREP TIME
15 minutes
COOK TIME
25 minutes
SERVINGS
Serves 4-6
Author: Hema B Kathrani | Cuisine: Continental | Category: Healthy Options
Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: Serves 4-6
Tartness of the pear cuts through the sweetness of the pumpkin in this super healthy soup with no butter/flour/sugar!
Ingredients
- 500 gm pumpkin cut in cubes
- 4 big firm pears cut in cubes
- 1 medium sized white onion cut in cubes
- 2 cloves of garlic
- salt and pepper to taste
- For garnish: chilli oil and roasted pumpkin seeds
Method
- Pressure cook pumpkin, pears, onions and garlic with 1 glass of water.
- Blend it well once it cools down.
- Sieve it if you like your soup to be of a smooth consistency.
- Add salt and pepper to taste
- Before serving, garnish with chilli oil and roasted pumpkin seeds and enjoy 🙂
Notes
- In case you can’t find pears, substitute pears for green apples in same quantity. The tang of the of tart apple compliments the sweetness of the pumpkin perfectly!
- I would highly recommend the garnish of chili oil and roasted pumpkin seeds. The soup is fantastic on its own but chili oil and pumpkin seeds just elevates the soup tremendously.
- To make chili oil, put 3 tbsp of oil in a pan. When it starts to bubble slightly, switch off the flame and let it cool for 3 minutes. Add 1 tbsp of kashmiri red chili powder and mix well.
- To make this soup in Instant pot, combine all vegetables in the pot, seal lid and cook on the manual setting for 8 minutes. Naturally release pressure, stir and blend into a soup.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
Share on pinterest
Pinterest
Share on facebook
Share
Share on email
Email
Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
Comments