Pumpkin cream soup with pear and arugula

6 servings

60 minutes

Pumpkin cream soup with pear and arugula is a refined dish of French cuisine that combines the softness of roasted pumpkin, the sweet tartness of pear, and the spiciness of fresh arugula. Historically, pumpkin has been a popular ingredient in French gastronomy due to its delicate flavor and creamy texture. Roasted with honey and sugar, pumpkin and pear turn into a velvety puree, while vegetable broth enhances the richness of flavor. The soup is warming, slightly sweet but balanced by spices. Arugula and fresh tomato add bright notes of freshness and a hint of acidity. This soup is perfect for autumn dinners and can be served as a standalone dish or alongside crispy baguettes.

Energy value per serving

• Calories: 63
• Proteins: 1.7g
• Fats: 0.5g
• Carbohydrates: 15.9g

Ingredients

• Pumpkin: 500 g
• Pears: 200 g
• Arugula: 1 bunch
• Tomatoes: 1 pc
• Vegetable broth: 350 ml
• Sugar: 1 tbsp
• Honey: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the pumpkin and pear, cut into small cubes. Bake in the oven until soft, sprinkled with sugar and honey. Make vegetable broth from the peel and core.

   Required ingredients:

   • Pumpkin: 500 g
   • Pears: 200 g
   • Sugar: 1 tablespoon
   • Honey: 1 tablespoon
   • Vegetable broth: 350 ml

2. Add roasted pumpkin and pear to the pot with broth, season with salt and pepper. Cook for 20-25 minutes, then blend with a blender.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

3. Pour soup into a bowl, add diced tomato, and top with arugula.

   Required ingredients:

   • Tomatoes: 1 piece
   • Arugula: 1 bunch