Roasted Pumpkin & Pear Soup

1. 1

   To Roast Pumpkin And Pears: Cut the pumpkin into thick slices, removing seeds and stringy loose flesh inside. Reserve seeds for roasting. Cut the pears in half, peel and core. Line a baking sheet with aluminum foil and place the pumpkin and pears on top. Bake in a preheated 375 degree F. oven until both the pears and pumpkin are fork tender and beginning to brown, about 25 minutes for the pears and 45 minutes for the pumpkin. Allow to cool and scoop out the pumpkin flesh keeping 4 cups for the soup and reserving rest for another use. Chop the pears coarsely.

2. 2

   In a heavy soup pot heat the butter and add the onions. Cook over medium low heat until the onions are translucent and beginning to brown.

3. 3

   Add the garlic and cook an additional couple of minutes.

4. 4

   Add the pumpkin and pears and about 4 cups of broth. Season with salt, pepper and cinnamon and cook over low heat for about 30 minutes.

5. 5

   Blend, then taste and adjust seasonings as needed, and adding additional broth if soup is too thick.

6. 6

   Serve soup warm with toasted pumpkin seeds as described below, or with your garnish of choice.

7. 7

   Optional Toasted Pumpkin Seeds: Scoop out the seeds from the stringy flesh and place in a sieve over running water. Rub the seeds gently to remove any clinging flesh. Pat dry. Toss the seeds with 2 tablespoons of olive oil, salt and pepper and place on a foil lined baking sheet. Roast in a preheated 375 degree F. oven for 7 to 10 minutes or until the seeds are lightly browned and crispy. Cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.