Pumpkin and pear puréed soup

Pumpkin and pear puréed soup becomes an exquisite autumnal soup with yogurt sauce.




2 spoonful of olive oil

half a shallot

400 g of pumpkin

350 g of ripe pears

1 sprig of rosemary

100 g of whole yogurt

half a lemon

salt, pepper





Warm up the oil in a big pot at medium heat. Add the shallot and sautée it for a few minutes. Add cleaned pumpkin and pears cut into small chunks. Cover with water, add the sprig of rosemary and cook, stirring from time to time until the two main ingredients are tender (about 10 minutes). Take off from the heat and remove the rosemary.


Prepare a purée with a blender. Cook again over high heat for 5 minutes. In the meantime, combine yogurt, lemon juice, a teaspoonful of oil and a pinch of salt.
Serve the pumpkin and pear puréed soup hot. Season with yogurt sauce, salt and pepper.



Translated by

Licenza Creative Commons
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.

Related articles
For a sustainable diet, diversify your basket

In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.

Galatea’s mission, making artisanal ice cream chemical free

We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.

Quality ice cream is a matter of labels

Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.