Serves

8

Prep time 10 minutes

Cook time 25 minutes

Ingredients

2 Tbsp. olive oil

1 large onion, chopped (about 2 cups)

1 tsp. kosher salt and 1/4 tsp. ground black pepper

1-inch wide slice ginger, chopped (about 2 Tbsp.)

1 large clove garlic, chopped

1 tsp. cumin

1/8 to 1/4 cayenne, to taste

2 cans (14.5 oz. each) Del Monte® No Sugar Added Sliced Pears, well drained

1 carton (32 oz.) College Inn® Chicken Stock or Broth

1 can (15 oz.) pumpkin puree

Optional Toppings:  Plain whole milk yogurt, chopped parsley, toasted pepitas

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Directions

  1. Heat oil in a large saucepan over medium-high heat.  Add onion, salt and pepper; cook about 10 minutes until softened and beginning to brown.  Reduce heat to medium; add ginger, garlic, cumin and cayenne.  Cook 1 minute, stirring constantly.

  2. Transfer onion mixture to a glass blender.  Add pears and 1 cup stock.  Puree until smooth.  Return puree to saucepan; add pumpkin and remaining stock.  Bring to a boil over high heat.

  3. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally.  Season to taste with salt and pepper and serve with toppings, as desired.

TIPS:

  • Make Ahead - Prepare soup as directed and allow to cool.  Refrigerate in a sealed container up to 3 days.  Reheat over medium heat, adding additional stock, if needed, to reach desired consistency.
  • Yogurt Swirl Garnish - Combine ½ cup whole milk yogurt, 1 Tbsp. fresh lemon juice and 1/4 tsp. kosher salt.  Drizzle into hot soup.
  • Save drained pear juice to add to seltzer water, vinaigrettes, fruit salad, cake mix batter, iced tea, lemonade, hot cereal, stir fry sauce or BBQ sauce.

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