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Creamy Cardamom Pear Soup

Perfect for warming on a winter day and easy to make, this sumptuously delicious soup feels like a decadent indulgence despite its combination of health-nurturing ingredients. I stumbled upon this combination in an attempt to use some ripened pears and other ingredients I had on hand. It was also an excuse to feature cardamom, my favorite spice, in a sweet/savory warming winter delight . It is deceptively simple despite its complex and comforting flavor and texture.  It can be made Paleo or vegan. The non-vegan version with butter and bone broth is decidedly richer, yet the vegan version is still a creamy and dense treat.  As always, I use all organic ingredients. Paleo, can be made vegan.

Creamy Cardamom Pear Soup (Paleo, Vegan)

  • 4-5 ripe Bartlett pears, peeled and cut into chunks
  • 4 tablespoons grass fed butter or coconut oil (vegan version)
  • 1 tsp ground cardamom seed
  • One 15 oz. can of full fat coconut milk
  • One 15 oz. can of pumpkin
  • 2 cups chicken bone broth or vegetable broth (vegan version)
  • Salt and fresh ground pepper to taste.

Garnish:  Pecorino Romano or other grated hard cheese, goat cheese, parsley, ground pumpkin seeds, croutons, sprinkle of cardamom, grind of fresh pepper.

Time needed: 25 minutes

Instructions

  1. Prep

    Peel and cut pears

  2. Sautee

    In a heavy saucepan (I prefer an enameled cast iron pot) on medium heat, sauté the pears in the
    butter or coconut oil with the ground cardamom for 4-5 minutes until slightly softened and
    fragrant.

  3. Add ingredients.

    Add the coconut milk, pumpkin, and broth. Combine and cook until thoroughly mixed and
    warm.

  4. Blend.

    Using an immersion blender (or in small batches in a counter-top blender) puree the soup until
    thoroughly blended.

  5. Season.

    Season to taste with salt and fresh-ground pepper.

When serving, garnish with any of the following: pecorino Romano or other grated hard cheese,
goat cheese, parsley, ground pumpkin seeds, croutons, sprinkle of cardamom, grind of fresh
pepper.

Pair with a salad or serve as a first course for a larger meal.

Makes 2 quarts of soup and serves 4-6.

Karen van Der Veer

As prepared by: Karen van Der Veer, ND