
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
Average rating 5 / 5. Vote count: 2
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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.
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