Recipe by: Valerie Musser


  • 1 canned pumpkin 15oz
  • 2 tbsp. olive oil
  • 1 tsp. butter
  • 1 large yellow onion chopped (1 ½ cups)
  • 2 ½ tsp. yellow curry powder
  • 1 tsp. turmeric
  • 1 tsp. garam marsala
  • ½ tsp. ground ginger
  • Pinch of nutmeg
  • 2 cups peeled, chopped D’Anjou pears (about 3 pears)
  • 1 ½ cups water
  • 1 clove of garlic
  • 4 cups vegetable stock
  • ½ tsp. salt
  • Fresh ground pepper to taste
  • 1.5 cups of cubed Yukon Gold potatoes


  1. Heat olive oil and butter in a large heavy bottomed pot on medium heat. Add the onion, spices, and garlic. Sautee until wilted, lowering the heat if the garlic browns too quickly. 
  2. Add the chopped pear and toss to coat. Cook for a few minutes, stirring frequently.
  3. Add water, stock, salt, pepper, then simmer
  4. Add the pumpkin puree, potatoes, bring to a boil and then let simmer 30 minutes. 
  5. Puree with a stick blender or a heat proof blender. If using a blender, puree a third of the soup at a time. 
  6. If the soup is too thick, add a bit more water, if it is too thin, simmer it longer to reduce it.
  7. Ladle soup into bowls and serve with or without cooked basmati rice. Garnish with thin sliced pear.

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