Curried Pear Soup
Delight your taste buds with the warm, exotic flavors of curried pear soup—a velvety blend of ripe pears, aromatic spices, and creamy coconut milk. This unique soup brings together the natural sweetness of pears with the depth of curry powder and the zing of fresh ginger, creating a harmonious balance of flavors. Quick to prepare in just 40 minutes, this one-pot wonder is perfect for busy weeknights or as a sophisticated starter for dinner parties. Finished with optional garnishes like fresh cilantro, lime juice, and toasted pumpkin seeds, every spoonful is a vibrant, aromatic treat. Ideal for those seeking a comforting, dairy-free, and gluten-free soup, it pairs well with crusty bread for a satisfyingly wholesome meal.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium, chopped yellow onion
- 2 minced garlic cloves
- 1 teaspoon, freshly grated ginger
- 1 tablespoon curry powder
- 3 large, peeled, cored, and chopped ripe pears
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon (optional, for garnish) lime juice
- 2 tablespoons, chopped (optional, for garnish) cilantro
- 2 tablespoons (optional, for garnish) toasted pumpkin seeds
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped yellow onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Add the curry powder and stir for 30 seconds to toast the spices.
Add the chopped pears and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer.
Simmer for 15 minutes or until the pears are soft and easily pierced with a fork.
Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Return the soup to low heat and stir in the coconut milk. Season with salt and black pepper to taste.
Cook for another 2-3 minutes to warm through, but do not let it boil.
Serve the soup warm, garnished with a drizzle of lime juice, chopped cilantro, and toasted pumpkin seeds, if desired.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 6843 mg | 298% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 87.6 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3035 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
