Pumpkin Soup with Pear

Ingredients

• 600 g pumpkin flesh (e.g., Hokkaido pumpkin)
• 20 g ginger (1 piece)
• 750 ml vegetable broth
• 300 g small pears (2 small pears)
• 10 g coriander (0.5 bunch)
• 0.5 tsp Peppercorns
• 1 tsp coriander seeds
• 1 tsp butter
• 100 g heavy cream
• Salt
• 1 tsp curry powder
• Pepper
• 2 tbsp olive oil

Instructions

1. 1.

   Cut the pumpkin flesh into cubes. Peel and finely chop the ginger. Bring the broth to a boil in a pot. Add the pumpkin and ginger and simmer for 20 minutes over medium heat.

2. 2.

   Meanwhile, peel, wash, quarter, core, and cut the pears into 1 cm cubes. Wash the coriander, pat dry, and pluck the leaves. Crush the peppercorns and coriander seeds in a mortar.

3. 3.

   Heat butter in a pan. Sauté the pear cubes for about 2 minutes over medium heat until caramelized.

4. 4.

   Puree the pumpkin soup with an immersion blender until smooth. Add cream and season with salt, curry powder, and pepper. Ladle the soup into cups or bowls. Arrange the pear cubes on top and drizzle with olive oil. Garnish with coriander leaves and sprinkle the pepper‑coriander mix. Serve the pumpkin soup with pears.