I have a friend who actually sits down to a bowl of pumpkin.  When I saw her do it I was shocked in an impressed why-didn’t-i-think-of-that kind of way.  I make a pumpkin loaf that i love and of course pie has its honoured place on our table once per year but why just relegate pumpkin to baked things? Pumpkin is supposed to be really good for us and we eat squash which is similiar.   Then I ran across this detox-friendly soup recipe from Oxygen magazine and thought, aha here’s my chance.

Pumpkin Pear Soup

2 T olive oil

1 chopped onion

1/2 c minced fresh ginger (they must mean 1/2 tablespoon)

3 pears, peeled, cored and sliced thin

2 cans pumpkin puree (must be the smaller size cans, they don’t say)

1/4 t nutmeg

1/2 t cinnamon

1/2 t salt

4 c chicken broth

Put the first 4 ingredients in a large soup pot and saute until tender, about 10 minutes.  Stir in the remaining ingredients and bring to a boil, then reduce heat and simmer for 20 minutes.  Puree in batches in a blend or use a stick blender to blend until soup is smooth.

They say the recipe makes 4 servings and that pumpkin and pears are a powerful immune boosting combo.   If you try it leave a comment about whether you liked it or not!