Winter Vegetable Soup with Coconut Milk Pear
Indulge in the cozy, velvety bliss of Winter Vegetable Soup with Coconut Milk Pear—a nourishing dish that combines seasonal root vegetables with the delicate sweetness of ripe pear and creamy coconut milk. This vibrant soup features a medley of butternut squash, carrots, and parsnips, gently spiced with cumin and cinnamon, then pureed to silky perfection. Fresh ginger and garlic add a warming, aromatic depth, while a touch of coconut milk lends richness without overpowering the natural flavors. The unexpected addition of pear creates a subtle fruity note that beautifully balances the savory elements. Served with a sprinkle of fresh parsley, this hearty, gluten-free, and vegan recipe is perfect for cold days and makes an elegant starter or a satisfying meal. Whether you're embracing cozy winter nights or planning a festive menu, this soup is a bowl of comfort and sophistication you'll want to savor.
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Recipe Information
Ingredients
- 2 cups (peeled and cubed) butternut squash
- 1 cup (peeled and sliced) carrots
- 1 cup (peeled and sliced) parsnips
- 1 large (peeled, cored, and diced) pear
- 1 medium (chopped) yellow onion
- 3 cloves (minced) garlic
- 1 tablespoon (grated) fresh ginger
- 4 cups vegetable broth
- 1 cup (full fat) coconut milk
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat a large pot over medium heat and add the olive oil.
Sauté the chopped onion for 3-4 minutes, until translucent.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes, stirring frequently.
Stir in the cubed butternut squash, sliced carrots, and parsnips. Cook for 5 minutes to slightly caramelize the vegetables.
Add the diced pear, ground cumin, and ground cinnamon. Stir to coat the vegetables and pear with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 20 minutes, or until the vegetables are tender.
Remove the pot from the heat and allow the soup to cool slightly.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy.
Stir in the coconut milk and return the soup to low heat. Season with salt and pepper to taste, adjusting as needed.
Serve warm, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 76.5 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4574 mg | 97% | |
*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.
