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.
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.
- 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.
- Salt: to taste
- Ground black pepper: to taste
3
Pour soup into a bowl, add diced tomato, and top with arugula.
- Tomatoes: 1 piece
- Rocket (arugula): 1 bunch
