I don’t know about how it is where you live, but here in Central Texas it does NOT feel like fall. Sure, it’s cooled off quite a bit and it’s no longer over 90 degrees during the day (as of like last week) and the mornings are getting a bit chilly. But, it’s still in the 80’s most days and there is no leaves changing colors action going on. Considering I grew up in Southern California where there really weren’t seasons at all I should be used to this but I think you still kind of develop that idea in your head about what fall should feel like regardless of what it has actually been like in your experience. Or maybe that’s just me.
I’m seriously looking forward to when it truly does switch to fall around here and the weather cools off even more and the leaves change. In my (limited) experience here that lasts about one week before it turns to winter. I’m excited to let my dogs out in the morning and feel that burst of cool air. I’m excited to be able to wear sweaters and boots and scarves again. I’m excited to be able to sit outside in my yoga pants with a hot cup of tea. And even though I’ve already been eating the crap out of all things pumpkin, I’m excited to do so when it actually feels appropriate weather wise.
Speaking of eating the crap out of pumpkin all the things, if you’ve been following along this month, you’ve seen that I’ve been posting all sorts of pumpkin recipes from Pumpkin Pie Macaroons to Pumpkin Spice Coconut Butter to Pumpkin Spice Avocado Pudding. Although these recipes are incredibly delicious, they are also treats and I wanted to provide you all with a healthier pumpkin recipe you could eat anytime. However, if you want to eat those other recipes all the time there will be no judgement on my end!
I created this Pumpkin Pear Soup recipe so that anyone could enjoy it, whether you’re paleo, vegan, on the autoimmune protocol, or just looking for a delicious recipe to serve for Thanksgiving or just any ol’ fall day. Between the pumpkin, pears, and cinnamon, this soup is like fall in a bowl. I brought some leftovers to work yesterday for lunch and one of my friends tried it. After one bite her response was “I want to eat this everyday for the rest of my life.” Now if that’s not a reason to try this, I don’t what is!
- 1 Tbs cooking fat
- 1 onion, diced
- 5 cloves garlic, minced
- 2 inch piece of ginger, peeled and minced
- 2 cups broth
- 4 cups pumpkin, peeled and cubed (about ½ a medium pie pumpkin)
- 2 pears, peeled and chopped (for 21 DSD sub green apples)
- ½ tsp cinnamon
- ½ tsp salt
- Melt fat in a large pot over medium heat
- Add onion and cook until translucent, about 5 minutes
- Add ginger and garlic and cook for an additional 2-3 minutes
- Add broth, pumpkin, pears, cinnamon and salt
- Bring to a boil, reduce heat to medium low, cover and simmer for 45 minutes until pumpkin and pears are soft
- Let cool slightly and then transfer to blender or use an immersion blender to blend until smooth
To make this recipe vegetarian/vegan use coconut oil or avocado oil as your cooking fat and use vegetable broth.
I enjoyed this soup topped with some leftover shredded chicken and raisins on one occasion and topped with sauteed mushrooms on another, but it is delicious on its own as well. I hope you enjoy it as much as I did!
In vibrant health,