Pumpkin and Pear Soup

Name: Pumpkin and Pear Soup
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 Hokkaido pumpkin (about 900 g); 1 Onion; 1 Garlic clove; 8 Stem(s) Thyme; 50 g Butter; 1 TABLESPOON Curry Powder; 600 ml Vegetable broth; 2 (approx. 400 g) Pears; 300 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Stilton cheese

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 Hokkaido pumpkin (about 900 g)
1 Onion
1 Garlic clove
8 Stem(s) Thyme
50 g Butter
1 TABLESPOON Curry Powder
600 ml Vegetable broth
2 (approx. 400 g) Pears
300 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Stilton cheese

Directions

1
Pumpkin wash, clean, halve, remove seeds and dice the pulp. Peel and chop onion and garlic. Wash thyme, shake dry
2
Melt butter in a pot and fry pumpkin, onion and garlic for about 10 minutes. Sprinkle with curry and fill up with stock. Bring to the boil and cook for about 20 minutes. Season with thyme, except for a little bit for sprinkling
3
Meanwhile peel and quarter the pears, remove the core and dice the flesh. Bring 2 tablespoons of water and pears to the boil, cook for 5-10 minutes until soft and puree finely
4
Remove thyme from the soup and puree the soup finely. Add milk to the soup, bring to the boil, season with salt and pepper. Crumble cheese. Serve the soup and pureed pears. Sprinkle with cheese and thyme