Best Curried Pear Soup Recipes

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CURRIED BUTTERNUT SQUASH AND PEAR SOUP



Curried Butternut Squash and Pear Soup image

My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.

Provided by blancdeblanc

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
½ cup half and half

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  • Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g

CURRIED PEAR SOUP



Curried Pear Soup image

Make and share this Curried Pear Soup recipe from Food.com.

Provided by DrGaellon

Categories     Pears

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon butter
6 pears, peeled cored and diced
1 onion, diced
1 leek, sliced and washed well
1 tablespoon minced garlic (about 6 cloves)
3 tablespoons all-purpose flour
2 tablespoons curry powder
1/2 cup dry white wine
6 cups chicken stock
1 tablespoon butter
1/4 cup sliced scallion
1 tablespoon sesame oil
1 tablespoon honey
1/3 cup plain yogurt

Steps:

  • Melt butter over medium heat in a large saucepan. Saute pears, onion, leek and garlic for 2 minutes.
  • Add flour and curry powder, stir well, and saute another 2 minutes until pears soften.
  • Add white wine and chicken stock. Bring to a boil, reduce heat and simmer until pears are very soft, 15-20 minutes. Puree with immersion blender.
  • In small skillet, melt butter over medium heat. Saute scallion in butter 2 minutes, or until tender. Add sesame oil and honey. Remove from heat and stir in yogurt.
  • Serve each bowl of soup with a tablespoon of the yogurt topping.

Nutrition Facts : Calories 234.4, Fat 7.5, SaturatedFat 2.9, Cholesterol 14.4, Sodium 288.8, Carbohydrate 35.2, Fiber 5, Sugar 19, Protein 6.3

CURRIED PARSNIP AND PEAR SOUP



Curried Parsnip and Pear Soup image

Make and share this Curried Parsnip and Pear Soup recipe from Food.com.

Provided by Shahana

Categories     Pears

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb parsnip, chopped
1 lb carrot, chopped
1 onion, chopped
1 stalk celery, chopped
1 pear, peeled and chopped
6 cups sodium-free vegetable broth
14 ounces evaporated skim milk
1 teaspoon curry powder
1/2 teaspoon fresh ground white pepper
1/2 teaspoon nutmeg, freshly grated if possible

Steps:

  • In a saucepan, combine parsnips, carrots, onion, celery, pear, vegetable stock and bay leaf.
  • Bring to a boil.
  • Reduce heat; simmer, covered for 25 - 30 minutes or until vegetables are very tender.
  • Discard bay leaf.
  • Stir in evaporated milk, curry powder, pepper and nutmeg.
  • Puree in blender until smooth.

CURRIED ROASTED PEAR & BUTTERNUT SQUASH SOUP



CURRIED ROASTED PEAR & BUTTERNUT SQUASH SOUP image

Categories     Soup/Stew     Roast     Sauté     Pear

Yield 4-6 bowls

Number Of Ingredients 12

1 2lb Butternut squash, peeled, seeded & chopped
2 pears, peeled, cored & chopped
4 cloves garlic
Extra virgin olive oil
Kosher salt + freshly ground black pepper
1 Tbsp butter
1 yellow onion, diced
2 tsp fresh ginger, minced
1 Tbsp curry powder
3 1/2 C. chicken or vegetable broth
1/2 C. lite coconut milk
Dash cinnamon

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. In a large bowl, toss squash, pear and garlic with enough olive oil to lightly coat. Season with salt and pepper. Spread in a single layer on baking sheet. Roast for 35-45 minutes, turning occasionally, until tender and golden brown. Remove from onion and let cool. Meanwhile, heat butter in a large pot. Saute onion until soft and translucent, about 10 minutes. Stir in ginger and curry powder and cook for 1 minute. Add roasted vegetables and broth and bring to a boil. Reduce heat and simmer 10 minutes. Cool slightly before pureeing in batch in a blender or using an immersion blender. Return soup to pot over medium-low heat and stir in the coconut milk. Season with cinnamon, salt and pepper.

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