Pumpkin, Butternut Squash and Pear Soup

Number of Servings: 4 (four)

This recipe for Pumpkin, Butternut Squash and Pear Soup has been featured on the menu in the Marketeria (Cardinal Carter Wing, 6th Floor) at St. Michael's Hospital and was generously contributed by Jean-Luc Touchard, the Executive Chef at St. Michael's Hospital.


2 cups pumpkin, peeled and cubed
2 cups butternut squash, peeled and cubed
1 cup ripe pear, peeled and cubed
1 tbsp vegetable oil
1 onion, chopped
1 clove garlic, chopped
1 celery stalk, chopped
1 tsp ginger root, minced
1 tbsp chopped fresh coriander
1 tsp ground coriander seeds
1/2 tsp ground cumin
1/2 tsp hot pepper flakes
1/2 tsp salt
1/2 tsp ground pepper


  1. In a large heavy saucepan or Dutch oven, heat oil over medium heat
  2. Stir in onions, garlic, celery, ginger, fresh and ground coriander, cumin, salt, pepper, lemon rind, turmeric and hot pepper flakes
  3. Cook until aromatic and onions are soft (about 5 to 8 minutes)
  4. Stir in pumpkin, squash and pear
  5. Pour in stock and bring to boil
  6. Reduce heat to low, cover and simmer until squash is tender (about 20 minutes)
  7. In blender or food processor, puree soup, in batches, until smooth.
  8. Return to clean saucepan; reheat until steaming
  9. Stir in coconut milk and heat through
  10. Sprinkle with coriander leaves and serve

Recipe shared by Jean-Luc Touchard, Executive Chef at St. Michael's Hospital

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