pumpkin soup w goat cheese

Roasted Pumpkin & Pear Soup with Goat Cheese

It seems everyone loves a good squash soup recipe. While I’m out in Jasper, I thought I’d share a really simple soup I made last week – roasted pumpkin and pear – not earth-shattering, but simple and delicious, especially topped with crumbled goat cheese, which kept its shape and then melted into the hot soup. This version is sweet and plain, but you could spice it up with a spoonful of curry paste, and of course swap any thick-skinned winter squash for the pumpkin. Butternut’s nice, and easy to peel.

If you find yourself with a particularly nubbly-skinned squash, roast it in wedges – the flesh will peel away easily once cooked.

pumpkin soup w goat cheese
pumpkin soup w goat cheese

Roasted Pumpkin & Pear Soup with Goat Cheese

Recipe link


November 11, 2012

  • Makes: Serves 4-6.


1 small sugar pumpkin or butternut squash

2 ripe pears

canola oil

a dab of butter

1 small onion

1-inch knob of ginger, peeled and chopped

1 L chicken or vegetable stock


goat cheese, for garnish


1Preheat the oven to 425F. Peel and chop the pumpkin or squash and spread out on a rimmed baking sheet. If you like, core and quarter the pears and add them to the sheet too. Drizzle everything with oil and toss with your fingers to coat. Roast for 30 minutes, stirring once or twice, or until soft and golden on the edges.

2In a medium saucepan or small pot, heat a drizzle of oil with a blob of butter over medium-high heat and saute the onion for a few minutes, until soft. Add the ginger and cook for another minute. Add the roasted squash and pears (if they're raw, just chop and toss them in, skins and all) and enough stock to cover. Bring to a simmer and cook for 20 minutes, or until everything is very soft. Add a big pinch of salt and puree with a hand-held immersion blender (or transfer in batches to a regular blender) until smooth. Serve hot, sprinkled with crumbled goat cheese.

Makes: Serves 4-6.

About Julie

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15 comments on “Roasted Pumpkin & Pear Soup with Goat Cheese

  1. CathyH
    November 11, 2012 at 7:38 pm

    This sounds divine!! I have been losing weight by eating a lot of vegetable soups, especially for lunch. This one’s on my list. Love ya, Julie!

  2. sara
    November 11, 2012 at 7:55 pm

    Lovely! This looks perfect for chilly weather, and love the goat cheese here – a great flavor to sprinkle on top.

  3. Erica B.
    November 11, 2012 at 11:19 pm

    It’s definitely soup weather. I’ve used apple but never pear-excellent idea.
    Btw is that a Fiestaware mug? If so, where’d you get it?

  4. Sharon @ Red Poppy | Pink Peony
    November 12, 2012 at 7:46 am

    This looks delicious! I have ripe pears and ginger, so I may try it tonight!

  5. Kathy H
    November 13, 2012 at 3:20 pm

    Great recipe and I LOVE your presentation! You’re so inspiring!

  6. Sandy
    November 14, 2012 at 1:42 pm

    OMG – We tried this soup for lunch today, with butternut squash, and it was heavenly! The pears really add a nice sweetness and roasting the squash & pears together really added to the flavour. It was all I could do to stop eating the lovely chunks of squash as they came out of the oven all toasty. Thanks for another winner, Julie!

  7. Kyra
    November 15, 2012 at 12:16 am

    Pretty and yummy!
    It’s definitely made for this season. I myself love pumpkin soup. This is definitely my next menu for tomorrow morning.

  8. Laura
    November 18, 2012 at 12:02 am

    The goat cheese in this soup is brilliant. I would like a bowl now, please. :)

  9. Melanie
    November 19, 2012 at 11:49 am

    I had 3 sweet little sugar pie pumpkins sitting on my counter patiently waiting for me to roast them. I finally did it this weekend and then debated over what to use that lovely filling for. Part of it is now bubbling away on the stove for this soup. Can’t wait.

  10. Mary
    January 24, 2013 at 4:27 pm

    OMGGG!! This sounds so delicious. You have got my mouth watering in temptation, ha. I absolutely love Roasted Pumpkin.. Going to have to try it tonight for sure!

  11. sara
    October 23, 2013 at 3:01 pm

    I made this last night with a giant delicata squash we got in our CSA box (I know usually they’re pretty tiny, but this one was the size of a small butternut!) Awesome, awesome soup – love the ginger, and felt like all the flavors made for the perfect autumn bowl. :) Thanks for sharing a great recipe!

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