Pumpkin-Pear Soup with Coriander Recipe

Name: Pumpkin-Pear Soup with Coriander
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp (45 ml) extra virgin olive oil; 3 scallions, finely chopped; 3 large shallots, finely chopped; 1 medium onion, finely chopped; 1 lb (.5 kg). fresh sugar pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces; 1/2 lb (.2 kg). yellow-fleshed potatoes, such as Yukon Gold, peeled and cut into 1-inch pieces; 4 cups (950 ml) chicken or vegetable stock or 2 cups (475 ml) chicken broth mixed with 2 cups (475 ml) water; 1 tbsp (15 ml) sugar; 2 tsp (10 ml) ground coriander seeds; 2 tsp (10 ml) fine sea salt; freshly ground mixed or black peppercorns; 1 ripe Bartlett pear; 2 tbsp (30 ml) unsalted butter, cut into pieces; finely chopped fresh cilantro; finely chopped fresh chives

Servings: persons

3 tbsp (45 ml) extra virgin olive oil
3 scallions, finely chopped
3 large shallots, finely chopped
1 medium onion, finely chopped
1 lb (.5 kg). fresh sugar pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces
1/2 lb (.2 kg). yellow-fleshed potatoes, such as Yukon Gold, peeled and cut into 1-inch pieces
4 cups (950 ml) chicken or vegetable stock or 2 cups (475 ml) chicken broth mixed with 2 cups (475 ml) water
1 tbsp (15 ml) sugar
2 tsp (10 ml) ground coriander seeds
2 tsp (10 ml) fine sea salt
freshly ground mixed or black peppercorns
1 ripe Bartlett pear
2 tbsp (30 ml) unsalted butter, cut into pieces
finely chopped fresh cilantro
finely chopped fresh chives

1
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking.
2
Add scallions, shallots, and onion, stirring until softened but not browned.
3
Add pumpkin or squash, potatoes, stock, sugar, coriander, salt, and pepper to taste.
4
Simmer covered until pumpkin/squash is very tender, 15 to 20 minutes.
5
While soup is simmering, peel and core pear and cut into 1-inch pieces.
6
Stir pear into soup and remove from heat.
7
Cool 10 minutes and puree in a blender in batches, transferring to a large bowl.
8
Return to pan and add butter.
9
Reheat over moderate heat, stirring until butter is melted.
10
Season with salt and pepper and, if desired, thin soup with water to desired consistency.

1425

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tbsp (45 ml) extra virgin olive oil, 3 scallions, finely chopped, 3 large shallots, finely chopped, 1 medium onion, finely chopped, and more.

Yes, Pumpkin-Pear Soup with Coriander falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin-Pear Soup with Coriander

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions