Squash and pear soup
From Cookipedia
| Squash and pear soup | |
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| Servings: | Serves 4 |
| Ready in: | 1 hour, 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
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With this flexible friend you can swap the ginger and walnuts for Parmesan and sage.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 medium-sized squash or pumpkin
- 3 pears, peeled and diced
- 1 whole garlic bulb, 1 cm of top cut off to reveal the cloves
- sea salt and freshly ground black pepper
- A few rosemary or thyme sprigs (optional)
- A gloss of olive oil
- 500ml veg or chicken stock, warmed
- A dash of cream, mascarpone or crème fraîche (optional)
- A small thumb of fresh ginger
- A handful of walnuts, toasted and chopped
Mise en place
- Heat your oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
Method
- Carve the top off the squash/ pumpkin. Scoop out the seeds. Carve out the flesh inside. Scoop it out with a spoon.
- Roughly chop the flesh. Mix with the pear. Season. Toss on a baking tray, with the pumpkin/squash and garlic. Gloss with olive oil. Tuck in some rosemary/thyme sprigs. Roast for 1hr or till the pumpkin is golden and tender, check throughout cooking.
- Once tender, whizz the flesh with the stock, slowly trickling it in till its as you like. Finish with a little cream, mascarpone or crème fraîche, if you like. Grate in some fresh ginger, to taste. Adjust salt/pepper levels, if needed.
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