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Categories:Viewed: 17 - Published at: 6 years ago
Ingredients
- 14-ounce can unsweetened pears in juice
- 1 tablespoon clarified butter
- 1 large onion, coarsely chopped
- 2 tablespoons peeled and grated ginger root
- 2 cloves garlic, pressed
- 3 cups water
- 1 1/2 cups canned unsweetened pumpkin puree
- 1/2 teaspoon sea salt
- 2 cups unsweetened almond milk
- Toasted pumpkin seeds (optional)
Method
- Drain and coarsely chop the pears, reserving the juice in a small bowl.
- Set aside.
- In a 4 1/2-quart saucepan, heat the butter over medium heat.
- Add the onion and saute for 5 minutes, or until translucent.
- Add the pears, ginger, and garlic to the saucepan and stir fry for 2 minutes.
- Add the reserved pear juice, water, pumpkin, and salt to the saucepan.
- Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.
- Pour the soup into a blender, process it until smooth, and return it to the saucepan, or use a hand blender directly in the saucepan.
- Add the milk to the soup and stir until well blended.
- Reheat and serve garnished with toasted pumpkin seeds.
