Autumn flavors of pumpkin and pear complement each other in this hearty soup. No sweetener or cream is necessary, as the roasting brings out the pumpkin's sweetness, and the pear amplifies it. I use chicken stock, but for a vegetarian version, you could use vegetable stock. You can also easily alter the seasoning to your liking (perhaps ginger, cinnamon, clove & allspice, if you like a sweeter version); I use mood-lifting sage and some ground pepper here to round out the fall flavors with a savory kick. This makes a full pot of soup and is great for freezing for future use. Happy Fall!

Share: