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Autumn Pear and Pumpkin Soup

Rated as 4 out of 5 Stars

"First there was pumpkin pie, then pumpkin cookies, and now an appetizer pumpkin soup! The uses for this hard-shelled squash seem never-ending."
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35 m servings
Original recipe yields 6 servings


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  1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.
  2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.
  3. Ladle into soup bowls. If desired, garnish each serving with pear slices.


  • Copyright 2000 Meredith Corp. Recipes may not be republished without permission.


Read all reviews 5
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While the combination of pear and pumpkin sounded appealing I found that this soup missed the mark. It was too sweet and there was not enough pumpkin flavor. I think that the soup is improved ...

Found soup too thin and sweet as well. May play around with proportions to come up with a thicker, heartier soup.

I made this as a first course for Thanksgiving. Everyone loved it---this is a VERY simple, elegant soup to make. Because it is so rich, we think this is definitely a "sipper" soup--couldn't im...

This is a wonderful, easy Autumn dish. I served it at a party and everyone wanted the recipe!

I was afraid of this being too thin so I added on 2 cups 1/2 & 1/2 and My store was out of Pear Nectar so I used 4oz pear juice and 2 containers pear babyfood. And it did not turn out too sweet....