Squash and pear soup

From Cookipedia

With this flexible friend you can swap the ginger and walnuts for Parmesan and sage.

Squash and pear soup
Servings:Serves 4
Calories per serving:348
Ready in:1 hour, 20 minutes
Prep. time:20 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:18th May 2014

Best recipe review

Just the Best Bowl!


Great way to serve many dishes, not just soup.

Jerry, aka Chef)


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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]


  1. Carve the top off the squash/ pumpkin. Scoop out the seeds. Carve out the flesh inside. Scoop it out with a spoon.
  2. 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.
  3. Once tender, whizz the flesh with the stock, slowly trickling it in till it’s 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.

Serving suggestion

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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Recipe source

Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.

All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.

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