Fabulous Poached Pears
Elegant poached pears simmered with spices, honey, and wine—tender, aromatic, and perfectly sweet. A simple yet sophisticated dessert classic.
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Pumpkin-Ginger Soup
A velvety autumn soup of roasted pumpkin, fresh ginger, and creamy cashews—simple, nourishing, and gently spiced with warmth and comfort.
Ingredients:
- 1 small cooking pumpkin
- 1/2 cup cashew pieces ((not roasted or toasted))
- 1 tablespoon finely grated fresh ginger ((or to taste))
- salt
Cuisine(s):
Course(s):
Crop(s):
Instructions:
- Preheat the oven to 350°F.
- Cover the cashews in water and soak them for several hours. This step is optional, but it helps them blend better.
- Cut the pumpkin in half, remove the seeds, and bake cut-side down until very tender (45 minutes to 1 hour). When the pumpkin has cooled, scrape the flesh from the peel (hold the pumpkin over a bowl while doing this to keep any accumulated juices) and puree in a blender in batches. Put the pureed pumpkin into a large soup pot.
- Drain the cashews, then blend them in a blender until smooth and add them to the pumpkin puree. Rinse the blender with a little water and pour it into the pot. Add a little more water if the pumpkin-cashew mixture is too thick. Add ginger and salt to taste, and heat gently for a few minutes to blend the flavors.
More about Pumpkin-Ginger Soup
This is a very simple soup but simply delicious and satisfying. For an even easier variation, use frozen, already-cooked squash.
Posted:
October 2, 2016
Updated:
November 10, 2025
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