I was lamenting that I had lost this recipe forever. I cut it out of a magazine in the 1998 and couldn’t find it for a couple of years. Guess what. I found it in a bag of stuff in the basement, which is a good thing because this is the best soup ever. The cooks (N. Coult and K. Moerke) won a $400 prize for it. So it is award-winning soup 🙂
Lots of time I think it’s just fine to mess around and substitute ingredients. Not this time. If you make this exactly like this, it will be fantastic. But don’t wimp out and leave out a little detail, like the lime peel, because the lime peel absolutely MAKES this soup sing.
So here it is. So easy. Vegetarian! Only 129 calories a serving. Makes 6 small servings. Life is good.
- 1/2 cup chopped sweet onion
- 2 tsp grated fresh ginger
- 1 Tbsp butter
- 3 pears, peeled, cored, and sliced (actually, you can use canned pears, not in syrup)
- 1 15 oz can of pumpkin (the small one)
- 1-1/2 cups of vegetable broth
- 1 cup of milk
- 1/4 cup of light dairy sour cream
- 1/2 tsp. finely shredded lime peel
- 1 Tbsp fresh lime juice
- more shredded lime peel for garnish
Directions: In a large saucepan, cook onion and ginger in hot butter until onion is tender. Stir in pears, cook 1 minute more. Stir in canned pumpkin and vegetable broth; heat to boiling. Reduce heat and simmer, covered, about 5 minutes more or until pears are tender. Cool slightly. In a blender container or food processor, cover and blend 1/2 of pumpkin mixture at a time, until smooth, about 1 minute. Return processed mixture to saucepan; stir in milk. Heat through. Season to taste with salt and white pepper (if desired).
Meanwhile, in a small bowl stir together sour cream, 1/2 tsp of lime peel, and lime juice. Top each serving of soup with a drizzle of lime sour cream mixture. Garnish with a little additional lime peel.