A great soup, sweet and filling and perfect for cold nights.

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Serves 4

1 tablespoon butter

1 tablespoon olive oil

1 small onion, chopped

1 small carrot, cubed

1 small squash, cubed

3 pears, peeled and cubed

4 cups vegetable stock

1 cup heavy cream

salt & pepper to taste

4 tablespoons toasted pumpkins seeds

fresh thyme for garnish

  1. Melt butter and oil in a large saucepan
  2. Sauté onion, carrot, squash, and pears until onion is soft.
  3. Add stock. Reduce heat and let the soup simmer for 15 minutes.
  4. Pour the soup into a food processor and purée until creamy. Transfer the mixture to a saucepan and add cream.
  5. Season with salt and pepper.
  6. Pour into bowls and garnish with pumpkin seeds and thyme.


Photography by Hector Sanchez

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