Slow cooker pumpkin, pear and Gorgonzola soup

    6 hours 10 min

    The smooth, buttery taste of the pumpkin is perfectly paired with the pear and Gorgonzola cheese in this slow cooker soup recipe. What I love about this recipe is that the soup is almost sweet thanks to the pears!


    Hampshire, England, UK
    1 person made this

    Serves: 8 

    • 1 medium pumpkin, peeled and cubed
    • 600ml vegetable stock
    • salt and pepper, to taste
    • 4 large pears
    • 200g Gorgonzola cheese, divided and crumbled
    • 1 tablespoon butter
    • 1 pinch ground nutmeg
    • 1/2 teaspoon brown sugar
    • single cream, to serve

    Prep:10min  ›  Cook:6hr  ›  Ready in:6hr10min 

    1. Preheat the slow cooker to Low setting.
    2. Into the slow cooker place the pumpkin, stock and salt and pepper. Peel, core and dice the pears then set aside about 100g for later. Add half of the Gorgonzola cheese then give a good stir, cover and cook on Low for 6 hours until the pumpkin and pears are tender and falling apart.
    3. Meanwhile, melt the butter in a frying pan over a medium heat and add the reserved chopped pears, nutmeg and sugar. Cook and stir until the chopped pears turn golden then remove from the heat and set aside.
    4. If desired, blend the soup in a food processor or using a handheld stick blender until smooth. Reheat in a clean pan if necessary then ladle into warmed bowls. Place a sprinkling of pears on top, some crumbled Gorgonzola and a dash of cream and serve immediately.

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