Taste Of Autumn Pumpkin & Pear Soup

1. 1

   Preheat the oven to 400 F (200 C). Carefully split open the pumpkins and cut into smaller wedges (5-6 for each pumpkin). Place on a foil-lined baking sheet, drizzle with olive oil and season with salt & pepper. Roast for 35-40 minutes, or until skins peel back easily but pumpkin is still a golden orange. Let cool and then peel away the skins and chop the pumpkin coarsely.

2. 2

   In a dutch oven or large pot, melt the butter on low to medium heat and add the shallots. Stir and let cook for a few minutes, then add the pear. When shallots and pear are softened, add half the stock and the chopped roasted pumpkin and bring to a boil. Simmer for a few minutes, letting the pumpkin break down. Let cool slightly, then blend in batches in a blender and return to the pot; cook on low. Add the remaining broth and seasonings a bit at a time, tasting after each addition and checking for desired consistency. For a velvety texture, simmer again for 15-20 minutes, stirring occasionally.

3. 3

   Ladle into bowls and serve with additional pepper & seasonings, if desired.

* Per serving · 4 servings · Values may vary.

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