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+ servings
Pear Soup Recipe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

This easy roasted pear soup with ginger is the loveliest way to honor the fragrant pears this time of year. Tart apples would make a nice addition here too and you can go wild with your garnishes. From gorgonzola to blue cheese crumbles to roasted chestnuts and pecans, there is something for everyone.

Course: Entree
Cuisine: Italian
Servings: 6
Author: Florentina
  • 4 yellow Bartlett pears organic
  • 2 yellow carrots organic
  • 1 orange carrot organic
  • 1/2 yellow onion organic
  • 1 bay leaf
  • 10 thyme sprigs
  • Sea salt to taste
  • 2-3 tbsp extra virgin olive oil
  • 1/4 c dry white wine
  • A splash of maple syrup
  • 2-3 tbsp grated ginger + more to taste
  • 5 c vegetable stock or filtered water
  • A tiny pinch of saffron
  • 1/4 c micro greens for garnish
  1. Preheat your oven to 400"F. Rinse the carrots and cut them into sticks or rounds. Cut the pears into eight wedges discarding the seeds and core.
  2. Add the pears, carrots, onion, bay leaf and thyme to a large roasting dish and gently toss them with the olive oil and a pinch of sea salt. Drizzle with the maple syrup and splash with the white wine. Roast in the preheated oven for about 1 hour until nicely caramelized. Stir once halfway.
  3. A few minutes before the pears and carrots are done heat up the stock or water in a soup pot. Add the saffron and ginger, cover with a lid and let sit for a few minutes.
  4. Discard the bay leaf and thyme sprigs from the roasting pan, and transfer al the caramelized pears, carrots and onion to the soup pot with the stock. Bring to a gently simmer and remove from heat. Using a hand-held immersion blender purée the soup until smooth and creamy. Transfer to bowls and serve with a drizzle of good extra virgin olive oil and colorful micro greens on top.
  5. Variations:

    serve with crispy sage on top

    roast the pears with sweet potatoes or butternut squash