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Pear and Sweet Potato Soup Recipe

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4.5 from 106 reviews

A warm and comforting Pear and Sweet Potato Soup combining the natural sweetness of pears with earthy sweet potatoes and russet potatoes, enhanced by aromatic thyme and caramelized pear topping for added texture and flavor.

Ingredients

Soup

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 minced garlic clove
  • 4 cups peeled and chopped pears
  • 1 ½ cups peeled and chopped russet potato
  • 1 cup peeled and chopped sweet potato
  • 1 teaspoon salt
  • ½ teaspoon chopped fresh thyme
  • 4 cups chicken broth (or vegetable broth)

Caramelized Pear Topping

  • 1 additional pear, cut into ¼-inch cubes
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • Cinnamon, to taste

Instructions

  1. Sauté Aromatics: In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the chopped onion and minced garlic, cooking and stirring for about 5 minutes until softened and fragrant.
  2. Add Vegetables and Pears: Stir in the chopped pears, sweet potatoes, russet potatoes, salt, and fresh thyme. Cook and stir for an additional 5 minutes to develop flavors.
  3. Simmer Soup: Pour in the chicken or vegetable broth, bring the mixture to a boil, then cover and reduce the heat to let it simmer gently for 30 minutes until the potatoes and pears are tender.
  4. Blend Soup: Use an immersion blender to purée the soup until it is very smooth. Adjust seasoning with salt and freshly ground pepper to taste.
  5. Prepare Caramelized Pears: In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the brown sugar and stir until fully melted. Add the diced pear cubes and sauté for about 5-7 minutes until they caramelize slightly and become tender. Sprinkle with cinnamon to finish.
  6. Serve: Ladle the blended soup into bowls and top each serving with the warm caramelized pear cubes for a delightful contrast of textures and flavors.

Notes

  • For a vegan version, substitute butter with plant-based margarine and use vegetable broth instead of chicken broth.
  • Fresh thyme can be substituted with dried thyme if fresh is unavailable; reduce quantity accordingly.
  • The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
  • If you prefer a chunkier texture, reserve some cooked potatoes and pears before blending and add them back in after pureeing.
  • Adjust the amount of cinnamon on the caramelized pears to suit your taste preferences.

Find it online: https://ameliameals.com/pear-and-sweet-potato-soup-recipe/