Roasted Pumpkin & Pear Soup

This soup has an excellent texture–especially considering it doesn’t have any cream.  The roasted pears add a delightful complexity to the flavor of the soup.  A perfect fall meal!  I originally found the recipe here (on what is quickly becoming my favorite recipe site).

• 3 small onions, finely diced
• 3 tablespoons butter
• 3 garlic cloves, finely chopped
• 2 whole pears
• 4 cups roasted pumpkin flesh
• 4 cups chicken broth
• salt & pepper to taste
• 1/2 to 1 teaspoon cinnamon (depending on your tastes)

Cut pumpkin into thick slices.  Peel and core pears.  Place pumpkins & pears on foil lined pan.  Roast pumpkin and pears in a 375 degree oven.  Pears will be done after about 30 minutes, and the pumpkin after about 50 minutes.  Take the skin off the pumpkin and mash it with a potato masher; roughly chop the pears.  (I used pumpkin puree I had in the freezer.)

In heavy saucepan, heat butter and add onions.  Cook onions over medium low heat until translucent and beginning to brown.  Add garlic and cook for a few more minutes.  Add in chicken broth, pumpkin, and pears.  Season with salt, pepper, and cinnamon.  Cook over low heat for 30 minutes.  Transfer the soup to a blender, and blend until smooth.  Adjust seasonings as needed.

Top with roasted pumpkin seeds, diced pears…or if you just can’t wait, eat it simply straight up.  Enjoy!