Free People Blog

Going home for a visit, I always look forward to some of my mother’s home cooking. There’s nothing like it anywhere else in the world. Everything coming out of “Mamma’s” kitchen is a unique invention that combines unexpected ingredients into something miraculous. I don’t know how she does it, but I thought I’d feature a sample of one for you all to get a taste (literally). This Pumpkin & Pear Curried Soup was the opener to our Thanksgiving meal this year. The recipe is delicately spiced, perfectly creamy, and just enough sweet. I hope you all enjoy it as much as I did. :)

Ingredients:

1 Medium Sweet Onion – Chopped

1/2 Lb Carrots – Chopped

1 Large Yukon Gold Potato – Cut into 1/2″ cubes

1 Tbsp Sesame Oil

1/8 Cup Olive Oil

1/2 Liter of Vegetable Stock

2 Ripe Pears

16oz Pear Nectar

2 – 29oz Cans of Pureed Pumpkin

3/4 Cup Dark Brown Sugar

3 Cups of Nonfat Greek Yogurt

3 Tsp Curry Powder

3/4 Tsp Gara Masala

Salt to taste

Toasted Pumpkin Seeds/Sesame oil for garnish

Directions:

Place onions into a large pot with sesame and olive oils to saute.

As they begin to turn translucent, add in carrots & potato.

When the carrots and potatoes are soft, remove from heat.

Slice pear, and add into sauteed vegetable mix.

Using a blender, puree mixture in batches. For each batch you’ll want to add a bit of vegetable stock and pear nectar to cool it down.

Return pureed mixture to heat on the stove. Stir in pumpkin, brown sugar, spices, and any remaining vegetable stock/pear nectar. Let cook until mixture is heated through.

Pour into a serving bowl, and stir in yogurt.

Garnish with toasted pumpkin seeds and sesame oil, then serve!

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