Pear Soup

This easy roasted pear soup with ginger and carrots is the loveliest way to honor the fragrant pears this time of the year. Tart apples would make a nice addition here too and you can go wild with your garnishes: from gorgonzola to blue cheese crumbles to roasted chestnuts and pecans, there’s something nice for everyone. 

Pear Soup

I am undeniably on a soup kick hence this ginger spiked pear soup recipe today. I made it a habit long ago to have a bowl of soup at some point throughout the day, something I picked up as a child.

As I was searching for organic pumpkins and squashes at the market I asked myself the question: does the world really need another pumpkin recipe? Of course it does! You see, I often times have these conversations with myself inside my head just to get a trusted second opinion! Anyways, I could not find any organic pumpkins which really threw me for a loop. I mean I’m in California in the middle of October looking for a pumpkin and Nada!

So I picked up a bunch of Bartlett pears instead, they were so beautiful and besides I absolutely love pears, albeit mostly chilled when I get a midnight craving.

That’s how this roasted pear soup actually came to life!

It only happened because I could not find the pumpkin which brought me to the realization that we should pay a little more attention to the different pear varieties as well, it’s their season too after all!

Rumor has it that this soup is great for cough and a sore throat. So if you have the cold, the flu or just feeling under the weather this could be your new extra delicious best friend.

This soup definitely screams fall and comfort, extra creamy but without any help from cream or butter at all. It’s fruity but just a little bit sweet with a nice spice from the ginger root. We absolutely fell in love with this recipe and will definitely have it on the holiday table. It’s really easy to make and can be prepared in advance and heated before serving. My butternut squash and apple soup finally found its match.

Wort noting that I used a tiny bit of saffron here just to enhance the yellow of the pears and compliment its fruitiness. It’s totally optional and you can use 1/4 teaspoon of turmeric instead as well. Garnish with pretty micro greens or edible flowers in different color and tiny drizzle of that special cold pressed extra virgin olive oil you saved for a special day.

More Soups You’ll Love

• Wild Chanterelle Mushroom Soup
• Vegan Mushroom Soup
• Best Italian Minestrone
• White Bean Soup
• Vegan Italian Wedding Soup
• Cannellini Bean Soup with Gremolata
• Zuppa Toscana
• Chanterelle Butternut Squash Soup

Pear Soup Recipe

This easy roasted pear soup with ginger is the loveliest way to honor the fragrant pears this time of year. Tart apples would make a nice addition here too and you can go wild with your garnishes. From gorgonzola to blue cheese crumbles to roasted chestnuts and pecans, there is something for everyone.

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 10 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• 4 yellow Bartlett pears organic
• 2 yellow carrots organic
• 1 orange carrot organic
• 1/2 yellow onion organic
• 1 bay leaf
• 10 thyme sprigs
• Sea salt to taste
• 2-3 tbsp extra virgin olive oil
• 1/4 c dry white wine
• A splash of maple syrup
• 2-3 tbsp grated ginger + more to taste
• 5 c vegetable stock or filtered water
• A tiny pinch of saffron
• 1/4 c micro greens for garnish

Instructions

• Preheat your oven to 400"F. Rinse the carrots and cut them into sticks or rounds. Cut the pears into eight wedges discarding the seeds and core.
• Add the pears, carrots, onion, bay leaf and thyme to a large roasting dish and gently toss them with the olive oil and a pinch of sea salt. Drizzle with the maple syrup and splash with the white wine. Roast in the preheated oven for about 1 hour until nicely caramelized. Stir once halfway.
• A few minutes before the pears and carrots are done heat up the stock or water in a soup pot. Add the saffron and ginger, cover with a lid and let sit for a few minutes.
• Discard the bay leaf and thyme sprigs from the roasting pan, and transfer al the caramelized pears, carrots and onion to the soup pot with the stock. Bring to a gently simmer and remove from heat. Using a hand-held immersion blender purée the soup until smooth and creamy. Transfer to bowls and serve with a drizzle of good extra virgin olive oil and colorful micro greens on top.
• Variations:

  serve with crispy sage on top

  roast the pears with sweet potatoes or butternut squash

Course: Entree

Cuisine: Italian

Servings: 6

Author: Florentina