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1
Preheat oven to 400u00b0. Roast scrubbed potatoes on a foil lined cooking sheet until fork tender, about 1 hour. Remove from heat, wrap loosely in foil and allow to cool. Set aside.
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2
Quarter and core two of the pears, reserving the third. Place in a steaming basket over a small amount of simmering water, cover, and cook 15 minutes. Remove from heat, covered, and allow to cool.
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3
Heat the oil over medium low heat in a generous soup pot. Add onion, garlic, ginger, and chile and cook until tender, stirring occasionally. Season with salt and pepper.
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4
Pare the cooked, cooled potato, cut into chunks, and add to the pot.
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5
Peel the cooked, cooled pear, cut into chunks, and add to the pot. If desired, reserve the steaming water to thin the soup's consistency at the end of the recipe.
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6
Add stock and bring to a boil. Reduce heat to a simmer and cook 15-20 minutes, stirring occasionally.
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7
Remove from heat and puree. (An immersion blender is a handy tool for this.).
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8
Return to stove and stir in unsweetened coconut milk and cilantro. Heat slowly until hot through, adding cream and/or the pear steaming water to reach desired consistency. Check seasoning.
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9
Meanwhile, quarter, core, and dice the reserved pear.
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10
Serve hot, garnished with a swirl of cream, if desired, coconut flakes, diced pear, and a cilantro leaf. Offer hot sauce for those who need more kick.
