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Photo of Pear and pumpkin soup by WW

Pear and pumpkin soup

Total Time
1 hr
15 min
45 min


Olive oil

2 tsp

Brown onion

1 medium, coarsely chopped


4 clove(s), crushed

Fresh sage

2 tbs, (8 leaves)

Butternut pumpkin

800 g, coarsely chopped


1 large, unpeeled, coarsely chopped

Vegetable stock

4 cup(s), (1L)

Extra light cheddar cheese

¼ cup(s), grated, (30g)

Baguette, multigrain

160 g, (8 x 20g slices), wholemeal

Fresh thyme

1 tbs, sprigs to serve


  1. Heat oil in a large saucepan over medium-high heat. Cook onion, garlic and sage, stirring, for 5 minutes or until onion has softened. Add pumpkin, pear and stock and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes or until pumpkin and pear are tender. Set aside to cool slightly.
  2. Using a stick blender or food processor, process soup until smooth and combined.
  3. Meanwhile, preheat grill on high. Grill bread for 1–2 minutes each side or until golden. Sprinkle toast with cheese and top each slice with a thyme sprig. Grill for 1–2 minutes or until melted.
  4. Top soup with extra thyme and serve with cheesy toasts.


TIPS: You can use an apple or a fennel bulb instead of pear. Store any leftovers (without cheese toasts) in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave or on the stovetop, adding a little water if it’s too thick.