Savory Pumpkin and Pear Soup with Goat Cheese

Ingredients 0/12

Step 1

Gently heat your oven to 425°F (220°C). Toss the pumpkin chunks and pear slices separately on a rimmed baking sheet, drizzle them with olive oil, and give everything a good stir so they’re nicely coated. Roast them in the oven, stirring halfway through, until the pumpkin is tender and can be easily poked with a fork—this should take about 30 minutes.

Step 2

While the veggies are roasting, cook the bacon in a large pot over medium heat for about 5 minutes. Once the bacon is starting to crisp, add the chopped onion and fennel, and cook until the onion becomes soft and translucent, roughly another 5 minutes. Stir in the butter and garlic, then season everything with a pinch of cinnamon, salt, and pepper.

Step 3

Once the pumpkin and pears are done roasting, add them to the pot and cook together for a few minutes to let the flavors blend. Pour in enough chicken broth to cover the veggies, bring the mixture up to a boil, then lower the heat and let it simmer gently for about 20 minutes.

Step 4

When everything is tender and fragrant, use an immersion blender to puree the soup until it’s smooth and creamy. Ladle the soup into bowls and top with crumbled goat cheese before serving. Enjoy!