Tuesday, 14 May 2013

Roast Pumpkin and Pear Soup

I've come down with a cold after working in Melbourne for a week, so need nice bland comfort food to cheer me up. Yesterday the SO made an excellent chicken soup, which I always crave demand the first day I have a cold. Today I needed more soup, and I was inspired by Really Not Wanting to Go Shopping, so Googled what we had in the fridge, and found this recipe. It sounds like a completely bonkers combination, but somehow, it works perfectly! I put the oven on, asked the SO to cut up a huge wedge of pumpkin, then slumped under a duvet while everything roasted. A little work with the blender and, bam,  comfort food.


  • 1/5 large pumpkin -- about 400g
  • a pear -- doesn't have to be ripe
  • 1/2 tsp cinnamon
  • chicken or vegetable stock
  • dukkah -- substitute with toasted, salted sesame or sunflower seeds if you can't get hold of it
  • sour cream

Preheat the oven to 220C. Peel and cut the pumpkin into 1-2" chunks. Halve and core the pear. Put the pumpkin and pear in a large roasting dish - preferably with the pear skin-side down with a little room around it, and the pumpkin in a nice big pile. Drizzle the pumpkin with a little vegetable oil and dust the cinnamon over the top of the pears. Roast for 35-40 minutes until the pumpkin is tender right through, and the pear is soft and caramelised. Blend the pumpkin with enough hot stock to make a soup of your desired consistency -- probably about 200ml. Serve the soup topped with dukkah, half a roasted pear, and a generous blob of sour cream.

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