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    Home » Recipes » Holiday Recipes » Vegan Pumpkin-Pear Soup

    Vegan Pumpkin-Pear Soup

    Published: Nov 18, 2018 · Modified: May 5, 2021 by Amanda Wilens · This post may contain affiliate links. Leave a Comment

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    vegan pumpkin pear soup

    Vegan pumpkin-pear soup. This November I wrote another Thanksgiving article for Feast Magazine, the November 2018 issue. And I happened to be the cover shot as well.

    When it comes to autumnal flavors, we tend to think of apple and pumpkin recipes galore - yet pears are one of the most delicious fruits of fall. Plus, pears have a soft and buttery texture, perfect for eating raw or folding into your favorite seasonal dishes. In the following pages, I've put pears to work in seven ways, from baked treats and stuffing to mulled wine and a savory puff pastry hors d'oeuvre.

    This Thanksgiving, integrate pears into your feast as an appetizer, side dish or sweet last course: The savory tart and puff pastries pair perfectly with the spiced mulled wine for pre-dinner entertaining, while the sausage-pear dressing and vegan pumpkin-pear soup fit right in with all your favorite holiday staples. End your meal with the mini pear pie crumbles or maple-pear cheesecake - or both! After all, just like the holidays, pear season is fleeting and should be savored.

    With about 3,000 varieties of pears grown across the world, it can be hard to know which to use for what. Most pears are in season in November, though, so feel free to experiment. Just be sure to test the texture of pears before buying them, but be gentle - pears bruise easily. Look for fruit with soft skin around the neck.

    These personal-sized pies are as fun to make as they are to eat. They keep the shape of the pear halves - for a pleasing photo finish - and the crumble and toppings allow you to customize each one.

    vegan pumpkin pear soup

    Table of Contents

    • Types of Pears
      • Pears for Cooking and Baking
      • Pears to Eat Raw
    • Other Thanksgiving Recipes
    • Love this Recipe?
    soup in pumpkin containers

    Types of Pears

    Pears for Cooking and Baking

    These pear varieties hold their shape for cooking and baking, and can also be consumed raw.

    Anjou The chief winter pear of North America, Anjous have a lopsided shape, yellowish-green skin, firm flesh and a sweet flavor.

    Concorde A cross between Comice and Conference pears, Concordes have a yellowish-green skin, dense texture and a juicy, vanilla-like flavor.

    Asian Also known as a Chinese pear, Asian pears have a sweet flavor and complex texture, ranging from juicy and crunchy to firm and granular. They vary in size and color, from large and golden brown to small and green.

    Bosc Sometimes called a buerre Bosc, Boscs are all-purpose winter pears with long, tapering necks and dark golden skins. They have a slightly gritty yet juicy texture and a sweet, buttery flavor.

    Seckel All-purpose Seckel pears have a reddish-brown skin, firm texture and a sweet, slightly spicy flavor.

    Starkrimson Known as the crimson pear, Starkrimsons have a deep-red skin, subtle floral aroma, smooth texture, and mild, sweet flavor.

    Pears to Eat Raw

    These pear varieties are the best for eating raw or using in salads, for canning, jam-making, and drinks.

    Bartlett Bell-shaped Bartlett pears come in a range of colors - yellowish-green, red and light green - and have a smooth, buttery texture and sweet, slightly musky flavor. In the U.K., they are more commonly known as Williams pears.

    Comice Known as Doyenné du Comice in France - which translates to "top of the show" - this broad, blunt variety has a greenish-yellow to red-blushed yellow skin, a smooth, firm texture and a sweet flavor.

    Forelle Believed to have originated in northern Saxony in the 17th century, Forelles are thought to be one of the oldest European pears. Their signatures include a coloring - forelle means trout in German, and the fruit was named for its resemblance to rainbow trout - crisp texture and tangy flavor.

    Some pears are too juicy and soft for cooking or baking and will fall apart. There are exceptions, though: I suggested Bartlett, Comice or Forelle pears for the pumpkin-pear soup and spiced pear mulled wine recipes, as their softer texture will aid, not inhibit, the final results.

    vegan pumpkin pear soup

    Ingredients for Pumpkin-Pear Soup

    • 4 tablespoon olive oil
    • 1 4- to 6-lb pie pumpkin, cubed
    • 2 Comice or Bartlett pears, peeled and diced
    • 1 sweet onion, peeled and diced
    • 10 fresh sage leaves, roughly chopped
    • 4 cups vegetable broth
    • salt and freshly ground black pepper
    • pepitas or fresh pear slices (to serve)

    How to make Pumpkin-Pear Soup

    1. In a large, high-lipped 5- or 6-quart sauté pan, add olive oil and pumpkin and cook for 4 minutes, stirring occasionally. Add pear, onion, and sage and cover, keeping the lid slightly ajar to allow steam to escape.

    2. Cook 8 to 10 minutes more, until pear and pumpkin are tender. Add vegetable broth and heat, covered, until fruit is soft. Pour ingredients into the bowl of a blender or food processor (this may need to be done in batches) or blend in sauté pan using an immersion blender; blend until smooth. If desired, pour soup through a fine-mesh sieve for a smoother texture.

    3. Season with salt and pepper to taste, top with pepitas or fresh pear slices and serve.

    vegan pumpkin pear soup

    Other Thanksgiving Recipes

    • Thanksgiving Recipes

    Love this Recipe?

    Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos! 

    vegan pumpkin pear soup

    Vegan Pumpkin Pear Soup

    5 from 2 votes
    Print Pin Share Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Author: Amanda Wilens

    Ingredients

    • 4 tablespoon olive oil
    • 6 lb pie pumpkin cubed
    • 2 Comice or Bartlett pears peeled and diced
    • 1 sweet onion peeled and diced
    • 10 fresh sage leaves roughly chopped
    • 4 cups vegetable broth
    • salt and freshly ground black pepper
    • pepitas or fresh pear slices to serve

    Instructions

    • In a large, high-lipped 5- or 6-quart sauté pan, add olive oil and pumpkin and cook for 4 minutes, stirring occasionally. Add pear, onion and sage and cover, keeping lid slightly ajar to allow steam to escape.
    • Cook 8 to 10 minutes more, until pear and pumpkin are tender. Add vegetable broth and heat, covered, until fruit is soft. Pour ingredients into the bowl of a blender or food processor (this may need to be done in batches) or blend in sauté pan using an immersion blender; blend until smooth. If desired, pour soup through a fine-mesh sieve for a smoother texture.
    • Season with salt and pepper to taste, top with pepitas or fresh pear slices and serve.

    Notes

    - Make in advance: This soup doesn't take too long to make, but it is great when you get to make it in advance, store in the fridge, and reheat when you are ready.
    - Pumpkin: You can use canned pumpkin, however, the flavor won't be as strong as most canned pumpkin is actually just squash.
    Tried this recipe?Mention @amanda.wilens

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    My name is Amanda and I am an event planner, recipe developer, photographer, and stylist. I created this space where together we can together Plan, Plate, and Celebrate! Whether you need tablescape ideas for entertaining or a simple and delicious recipe for cookies, you can find it all on this website...more about me.

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