Sweet Potato & Pear Soup

"This is a delicious soup with a truly different taste and texture from any other soups I have eaten or made. It is nutritious and healthy for day-to-day eating and is also ideal for dinner parties. Be ready to be asked for the recipe! It reheats well, including in the microwave, and makes a great lunch to take to work. It also freezes well, so it's worth making a large quantity when you make it, so that you have some to freeze. Like most soup recipes it is easy to modify to suit your personal preferences. I first came across the basic recipe in two different Murdoch Books publications: Entertaining: Quick Short Recipes and Bowl Food: the new comfort food for people on the move. The first time I made it, the fresh pears at the greengrocers were not yet ripe and I was impatient to try the recipe! So I used canned pears (minus the pear juice, some of which I drank while making the soup). Because the soup was so delicious using the canned pears, I have continued to use them each time I have made this soup. As a garlic lover, I have so far refrained from adding garlic but with winter approaching - for those of us who are down under - I intend to add some next time I make this soup."
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by I'mPat photo by I'mPat
photo by Outta Here photo by Outta Here
Ready In:
1hr 25mins




  • Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown.
  • Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
  • If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
  • Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
  • If including wine in your soup, add this in the last 10 minutes while the soup is simmering.
  • Cool the soup for about 30 minutes.
  • If using canned pears, drain these well, reserve the juice and add the pears now.
  • They will help to cool down the soup.
  • There is no need to chop the pears as the soup is about to be processed.
  • In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor.
  • Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine.
  • Return the soup to the pot.
  • If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
  • If serving later: refrigerate after processing.
  • If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave.
  • If freezing: freeze after processing.
  • When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.

Questions & Replies

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  1. Nado2003
    Tasty and healthy. I followed the directions except for the white wine. Very different and of course, slightly sweet. Very good with crusty bread. The second bowl I added some hot sauce, YUMMY. Made for PotLuck Tag 09. Thank you.
  2. goodag
    Delicious! I made with vegetable broth and some dry sherry that I had lying around, then also tossed some bleu d'auvergne into the bowl while the soup was still hot. Pears and blue cheese are always a good combination. I was surprised that no other seasoning was needed!
  3. Sydney Mike
    After reading the other reviews, when I made this recipe I cut it in half & minced a clove of garlic to include in this VERY, VERY TASTY SOUP! Definitely a recipe I want to make for company another time! Thanks for posting it! [Tagged, made & reviewed in Please Review My Recipe]
  4. Wobin
    Different, beautiful and very tasty! I followed the recipe and did use fresh pears and the wine ( one of those single serve bottles). I thought the wine made the soup taste even sweeter (when it is sweet to begin with). I might reduce the wine next time. I have only been using wine in food prep for about 8 months now so maybe I picked the wrong kind (I chose dry chardonay). I jumped the gun and used 8 cups of vegi broth to start with so my soup was very runny. Definetly will use 5-6 cups next time as I enjoy thicker soups. Even with my cooking hiccups as I am still a fairly new chef... This was a great soup! Thanks bluemoon downunder! When I want to make unique hidden treasures to wow my guests I always browse thought your recipes!
  5. Kitzy
    Wow, so tasty! I used a homemade chicken stock which I think really made a difference. I also added the wine. I used fresh pears. A delicious recipe.


  1. dicentra
    Yummy!! I only made 1/2 a batch b/c I only had one can of pears. I used a dark orange sweet potato and the soup has a wonderful, almost pink-orange color. I added a couple of tablespoons of dry sherry instead of the wine and used a stick blender to puree. Fabulous. The baby had some too. :) I'll be making this again and next time I'll make a full batch. I put the leftovers in the freezer, so I'll update my review later.


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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