Pumpkin Ginger Pear Soup

• 14-ounce can unsweetened pears in juice
• 1 tablespoon clarified butter
• 1 large onion, coarsely chopped
• 2 tablespoons peeled and grated ginger root
• 2 cloves garlic, pressed
• 3 cups water
• 1 1/2 cups canned unsweetened pumpkin puree
• 1/2 teaspoon sea salt
• 2 cups unsweetened almond milk
• Toasted pumpkin seeds (optional)

1. Drain and coarsely chop the pears, reserving the juice in a small bowl.
2. Set aside.
3. In a 4 1/2-quart saucepan, heat the butter over medium heat.
4. Add the onion and saute for 5 minutes, or until translucent.
5. Add the pears, ginger, and garlic to the saucepan and stir fry for 2 minutes.
6. Add the reserved pear juice, water, pumpkin, and salt to the saucepan.
7. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.
8. Pour the soup into a blender, process it until smooth, and return it to the saucepan, or use a hand blender directly in the saucepan.
9. Add the milk to the soup and stir until well blended.
10. Reheat and serve garnished with toasted pumpkin seeds.

butter, onion, ginger root, garlic, water, pumpkin puree, salt, unsweetened almond milk, pumpkin seeds

Taken from www.cookstr.com/recipes/pumpkin-ginger-pear-soup (may not work)