Pumpkin & Pear Soup

This seasonal soup offers a delightful blend of savory, sweet, and herbaceous notes, perfect for cozy fall weekends. Pumpkin and pear are gently simmered with aromatic shallot, garlic, ginger, cumin, and cardamom, creating layers of warmth and flavor. We’ve enhanced this dish with our Cinnamon Pear Balsamic Vinegar and Rosemary Infused Olive Oil, adding depth and richness that capture the season's essence.

Serves 4 

Ingredients: 

2 tablespoons Rosemary Infused Olive Oil 

1 cup pear, grated

2 shallots, peeled and minced 

2 garlic cloves, peeled and minced 

1 teaspoon fresh ginger, peeled and minced 

1 teaspoon Fleur de Sel 

1/2 teaspoon ground cumin 

1/2 teaspoon ground turmeric 

1/2 teaspoon ground cardamom 

1 can (15 ounces) canned pumpkin 

1/2 cup heavy cream 

2 1/2 cups vegetable or chicken broth 

1 tablespoon Cinnamon Pear Balsamic Vinegar 

Chopped chives, sour cream, and pepitas, for garnish 

Instructions 

Heat olive oil in a large pot over medium heat. Once hot, add grated pear, shallots, garlic, and ginger to the pot and sauté for 3 minutes. 

Add salt, cumin, turmeric, and cardamom to the pot, stir to combine, and continue to sauté for 1 minute more. 

Add the pumpkin, cream, broth, and balsamic to the pot and whisk to combine. Bring to a low simmer and cook, whisking occasionally, for 20 minutes. 

Once cooked, divide the soup between bowls and garnish with chives, sour cream, and pepitas before serving.