zuppa di zucca e pere arrosto / roasted pumpkin-pear soup

Both last year and this year, a few days before Halloween, my husband and I visited a pumpkin patch in search of the pumpkins that would fit his carving plans. This year, it was raining, so here is a photo of the expedition from last year.

Besides the pumpkin patch, Warren Creek Farms creates a corn maze (every year with a different design), a big attraction for my husband. After successfully exiting the maze, he chose two pumpkins for carving, while I selected two small for cooking (plus a few other winter squashes from the great selection offered at the farm). Last year, I made Roasted Pumpkin-Apple Soup several times, as mentioned in the post on gougères al gouda. On that occasion, I didn't give details about my realization of the original recipe from EatingWell magazine, so here I will talk a bit more about different realizations of it.

I have made this soup with both pumpkin and butternut squash and in terms of apples (mele), I mostly used Mutsu, of which we have a nice supply, thanks to a local producer. As you can see from the title of this post, for the most recent rendition, I changed the fruit, spurred by the availability of some ripe Asian pears I had received as part of my CSA box. Here is the list of ingredients I used:

• a pumpkin (a bit more than 3 pounds), cut in half, seeded, cut into wedges, peeled, and cut into 2-inch chunks (roughly)
• 2 Asian pears (about a pound) unpeeled, cored and cut into eighths
• olive oil (olio d'oliva)
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon chopped fresh sage (salvia), from my little herb garden
• 2 cups homemade chicken stock and 2 cups of water

I mostly follow the given instructions for roasting the pumpkin and fruit. However, I line the baking sheet with my silicone baking mat. I then use my sprayer to distribute olive oil on the pumpkin and fruit pieces, so I use a smaller quantity of oil. I sprinkle a bit of salt and pepper and toss well before putting into the oven. Mostly, though, I do my seasoning at the very end, because my homemade chicken stock contains salt. After roasting the pumpkin and fruit as per the given instructions, I add the liquids and use my immersion blender to purée the soup. As I mentioned before, I have a preference for dense soups, so I tend to be parsimonious with liquid. You don't have to follow me in this.

After the final heating and seasoning adjustment, it is time to choose the topping. The photo shows some chopped toasted walnuts (noci), and I have also used some crumbled Caerphilly cheese (more on my homemade version of this cheese in an upcoming post). The flavor of pear is strong and I like it that way. The same can be said of the flavor of apple in the relevant version. The soup's flavor depends on the stock (or broth, as in the original recipe), so make sure you use something of good quality (your homemade broth and stock is, of course, the best option). I will be making this soup again with other kinds of pears. In the meantime, I am hoarding pumpkins and winter squashes. I can't help it. One of these days, I'll show you my stash.

This is my contribution to edition #259 of Weekend Herb Blogging, an event started by Kalyn of Kalyn's Kitchen, now organized by Haalo of Cook (almost) Anything at Least Once and hosted this week by Susan from The Well-Seasoned Cook.

This post has the roundup of the event.

Click on the button to hear me pronounce the Italian words mentioned in the post:

zuppa di zucca e pere arrosto

or launch the zuppa di zucca e pere arrosto audio file [mp3].

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semi di zucca tostati / toasted pumpkin seeds

Comments

[Laura]

Che bella la foto di tuo marito e la pioggia, dev'essere stato freddissimo a giudicare dalle sue spalle.

Mi hai dato un'idea. Abbiamo gente a cena e ho due zucche da cucinare, o faccio gli gnocchi di zucca o una bella zuppa.

CIAO!

[Sara]

I've never thought of mixing pears and pumpkin in a soup but the idea is sooo enticing. Grazie per il suggerimento. Mi sembra un ottimo modo per "spice up" la mia zuppa preferita!

[Susan]

Ah, yes, the hoarding of the squash - I know it well. They are just too, too pretty to resist, and so much better for you than say, jelly beans. ; )

Simona, your soup looks marvelous. What a great idea to use Asian pear, and the toasted walnuts and cheese crumbles are ideal toppings.

Thank you for contributing your fine recipe to WHB.

[Account Deleted]

This looks so good and comforting. I've had butternut squash and apple soup, which I love. I have a bit of a chill today, and I think this is the thing to warm me up.

[Simona Carini]

Ciao Laura. Sai che non ho mai provato a fare gli gnocchi di zucca? Devo proprio farlo e con la riserva di zucche che mi sto costruendo non ho scuse.

Ciao Sara. Io faccio spesso la zuppa di zucca e ho trovato che si combina bene non solo con la frutta, ma anche con, per esempio, i porri.

Hi Susan. I know you understand my weakness ;) I find pumpkin and winter squash so versatile, especially in the soup department. You are welcome!

Hi Kathy. This soup is very comforting, perfect for evenings when the temperature drops.

[Lori Lynn @ Taste With The Eyes]

Now doesn't that look perfectly delicious? Love the pumpkin pic!
LL

[Merisi, Vienna]

Love the mysterious aura of the pumpkin patch in the mist!

Thank you for teaching me to add pear to my next batch, !
I almost always end up cooking "pumpkin" soup with butternut or Hokkaido (which the French call potimarron).
Ever since I spoiled a whole batch of soup with bitter sage leaves, I only top the bowls of soup with fried leaves when serving.
A nice touch here in Vienna is the Styrian pumpkin seed oil, a thin swirl is all it takes to add more earthy flavor.

[Sharon]

Who thought we could combine pears with pumpkin...Its great that you come up with these ideas

[Simona Carini]

Thanks, Lori Lynn. I am happy with the result. I am sure I will make this soup again during our rainy season.

Ciao Merisi. Pumpkin seed oil sounds good. I know, it is tempting to use butternut squash: it's so good, but pumpkin has its own sweet personality. I would like to use it in other savory dishes as well.

Thanks, Sharon.

[Merisi, Vienna]

Simona,
I made a roasted butternut squash (unpeeled) and added one chopped quince, one chopped onion a crumbled dried sage leaf and a few flecks of dried thyme (I use parchment paper to line the baking sheet, no oil at all). I used two herb bouillon cubes in about 4 cups of water, added the roasted vegetable and blended everything with my immersion blender. I added the juice of 3 small clementines (there is a special variety available here, called Rudolfinen, no seeds, they taste like good quality American Minneola tangelo (a cross between a grapefruit and a tangerine, with a delicate citrus flavor) and topped the bowls of soup with a small dollop of creme fraiche. It was the most delicate soup ever, the squash, quince and citrus flavor components all there, none overwhelming the other.

I am so thrilled you went to Teaism! What did you eat? Will you write about it?
There are times when I am quite homesick. Thanksgiving is one of them.
I guess that is what we "travelers" experience periodically.

[Merisi, Vienna]

Sorry, I meant to write "butternut squash soup" - one should not comment so late at night! ;-)

[Simona Carini]

Wow, Merisi, your soups sounds great. I should experiment with citrus and butternut squash. We went to the one on R Street, which was closest to our hotel. My husband loved their "do not panic" signs. I only had tea, a lovely Darjeeling, since I was not hungry. My husband had French toast. We went there after visiting the Dupont Street farmers' market. Unfortunately, I didn't take any photos there or at Teism, then the following days I was at a conference all day. I may write a bit about the trip, since we had dinner out three times and I also had a nice lunch. I can imagine how Thanksgiving may be one of those times when one is homesick.

[Cook Your Life]

Hi, this is my first time visiting your blog & I am inspired! Not only have I leaner some wonderful recipes, but your information on foodie words and Italian wording/history is second to none.
I am a big fan of squash of all sorts, and recently featured a Pumpkin Soup with Smoked Duck on my site, however I have never considered adding pears! What a superb combination.
I look forward to reading more of your culinary journey.
Rachel

[Simona Carini]

Thank you so much for visiting my blog, Rachel, and for the kind words. Your pumpkin soup with smoked duck sounds really good.