Mushroom Pear Soup with Herbs

French country kitchens often pair earthy mushrooms with orchard fruit in autumn potages. This gentle lunch bowl marries cremini and ripe pears with pumpkin puree, thyme, and sage for creamy, herb-scented comfort.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 245 cal
• 6g protein
• 28g carbs
• 14g fat
• 3g fiber

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Ingredients

• 12 oz cremini mushrooms
• 2 medium ripe pears
• 1 cup fresh pumpkin puree
• 1 medium yellow onion
• 3 garlic cloves
• 4 cups vegetable broth
• 4 fresh thyme sprigs
• 6 fresh sage leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1/4 cup heavy cream or coconut cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp pumpkin seeds for garnish
• optional crusty bread for serving

Instructions

1. 1Clean the mushrooms with a damp cloth and slice them thickly so they keep texture after simmering.
2. 2Dice the onion and mince the garlic; core and roughly chop the pears, leaving skin on for body.
3. 3Heat olive oil and butter in a large Dutch oven or heavy pot over medium heat until the butter foams.
4. 4Add the onion and salt; cook, stirring, until translucent and soft, about 5 to 6 minutes.
5. 5Stir in the garlic, thyme sprigs, and sage leaves and cook just until fragrant, 30 to 45 seconds.
6. 6Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, 8 to 10 minutes.
7. 7Add the chopped pears and pumpkin puree; stir to coat and cook 2 minutes so the fruit softens slightly.
8. 8Pour in the vegetable broth, bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes until pears are very soft.
9. 9Remove the thyme sprigs; use an immersion blender to puree the soup until mostly smooth with a few rustic bits remaining, or carefully blend in batches.
10. 10Stir in the cream, taste, and season with remaining salt and pepper; return to low heat for 2 minutes without boiling.
11. 11Ladle into bowls and top with toasted pumpkin seeds and a few extra torn sage leaves.
12. 12Serve hot with a side of crusty bread for a complete light lunch that still feels satisfying.