Pumpkin-Apple-Pear Soup


From the kitchen of Joanna (Marini) Dindinger: “This is a delicious, healthy soup I love in the Fall, especially, as a main dish with crusty bread and salad, or as an elegant first course before a roast chicken with potatoes, perhaps.” 

Savor the flavor of fall!

Today I have another great recipe to share with you from a friend! Joanna is known to be a really great cook and baker. (I think she’s naturally good at about anything she tries!=)) I recently ordered some of her homemade soaps and have been loving them!

You can check out her Facebook page here: Natural Beauty Products by Joanna


Stan’s been putting in long hours with harvesting the last few weeks. On Saturday Declan was having a hard day and I think we were both just missing him so we went out for a ride. Little boys need their daddies! I’ve been reminded all over again of the brave single mommies out there who do this day and in day out. I pray God gives them extra special grace and patience.

I’ve been coming to realize that we can’t just protest outside of abortion clinics but we need to BE THERE for the brave moms who choose life. Choosing to keep their child is only the beginning of a lifetime. They need our support. They need water to their thirsty heart that Jesus wants to give through you.

I pray that each of us as women could find someone in our community or circle of friends that we could truly carry in prayer and encourage.

May we open our eyes and see those around us as Jesus sees them!

Pumpkin-Apple-Pear Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

  •  1 large onion, chopped  
  • 3 garlic cloves, minced
  • 2 tsp. curry powder
  • 1-28 oz. can pumpkin purée (or 1 butternut squash, or 2 large sweet potatoes peeled and cubed)                                
  • 2 carrots, peeled and chopped
  • 6 1/2 cups chicken broth
  • 2 apples, peeled and cubed  
  • 2 pears, peeled and cubed  
  •  3/4 cup cream
  • Salt & freshly ground pepper to taste
  • 2 Tbsp. Butter
  • In a large soup pot, heat butter. Sauté onion about 7 minutes, stirring often. Add garlic and curry powder, sauté 2 minutes. Add pumpkin (or squash or sweet potatoes, or a mixture) and carrots, add broth and bring to a boil. Reduce heat to a simmer; add apples and pears. Simmer 35 minutes. When everything is very tender, purée soup in a blender til very smooth. Return soup to pot, add cream before serving. (Do not boil). Season with salt and pepper. Garnish with a drizzle of cream if desired. Serves 4-6

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