1 large shallot or 1/2 Cup chopped yellow onion
4 Tbsp butter or olive oil
2 cans pumpkin puree
2 tsp Ginger Powder
1 tsp White Pepper, ground
4 Cups chicken or vegetable stock
1-1/2 Cup pear nectar
1/2 Cup whipping cream or coconut cream (optional)
1-1/2 Tbsp spice blend of your choice. Some of our favorites are Berbere Spice Blend, Curry Powder, Ras El Hanout, or Bahrat Spice Blend.
Sauté the shallot (or yellow onion) in the butter over medium heat until soft and slightly browned. Add the pumpkin, ginger, and pepper, continuing to stir to warm and bloom the spices.
Add the stock and whisk until combined. Bring to a low boil, and then simmer the soup for 10 to 15 minutes to reduce and thicken the mixture.
Remove soup from heat. Allow to cool a little (or it will blow the lid off!) before blending in a blender in two batches. Return pureed soup to the pan, and add the pear nectar, cream (if using) and spice blend. Warm to desired temperature.
Serve soup topped with a drizzle of Butternut Squash Seed Oil or toasted pumpkin seeds (“pepitas”). You could also add a dash of Aleppo Chile for color and flavor. Tastes great with some thin slices of fresh pear as well.