Pumpkin soup with pears and cinnamon
4 servings
60 minutes
Pumpkin soup with pears and cinnamon is a true masterpiece of French cuisine, blending the warmth of autumn with refined flavor. The origins of this recipe trace back to European traditions, where the combination of fruit sweetness and gentle spice has always been valued. Roasted pumpkin takes on a rich caramel flavor, while pear adds a delicate fruity note that harmonizes with the aroma of cinnamon. The light spiciness and velvety texture make this soup perfect for both cozy family dinners and festive tables. Serving it with crispy croutons and toasted pumpkin seeds adds a special textural play, while butter gives depth and softness to the taste. This soup is a true gastronomic journey into the world of autumn comfort and sophistication.
1
Peel the pumpkin, remove the seeds, and cut it into large pieces.
- Pumpkin: 400 g
- Pumpkin seeds (pepitas): 2 tablespoons
2
Peel the pear and cut it into quarters.
- Pears: 2 pieces
3
Bake the pumpkin and pear at 200 degrees for about half an hour. Then blend the pumpkin and pear in a blender.
- Pumpkin: 400 g
- Pears: 2 pieces
4
Roast the cleaned pumpkin seeds in a dry pan.
- Pumpkin seeds (pepitas): 2 tablespoons
5
Heat butter in a pot and sauté chopped onion and garlic. Then pour in vegetable broth. Add cinnamon, salt, and pepper.
- Butter: 50 g
- Onion: 3 heads
- Garlic: 3 cloves
- Chicken broth: 1 l
- Cinnamon: 1 teaspoon
- Salt: to taste
- Ground white pepper: to taste
6
Combine the broth and pumpkin-pear puree. Sprinkle with pumpkin seeds.
- Chicken broth: 1 l
- Pumpkin: 400 g
- Pears: 2 pieces
- Pumpkin seeds (pepitas): 2 tablespoons
7
Serve with croutons. For this, cut white bread into cubes and fry in butter.
- Butter: 50 g
- White bread: 200 g
