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
Peel and cut pears
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
- Add ingredients.
Add the coconut milk, pumpkin, and broth. Combine and cook until thoroughly mixed and
Using an immersion blender (or in small batches in a counter-top blender) puree the soup until
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
Pair with a salad or serve as a first course for a larger meal.
Makes 2 quarts of soup and serves 4-6.
As prepared by: Karen van Der Veer, ND