Recipe Image

Pear and Sweet Corn Soup with Basil-Macadamia Pesto

Prep Time
Cook Time
  • Pesto
  • 2 cups lightly packed basil leaves
  • 3 tablespoons macadamia nuts (about 10 nuts)
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon salt
  • 1 tablespoon canola oil
  • Soup
  • 4 ripe USA Pears, such as Green Anjou, cut into quarters
  • 3 cups corn kernels
  • 1 tablespoon chopped fresh ginger
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup coconut milk

For the pesto: Combine all of the ingredients in a food processor and pulse several times. Scrape down the sides once or twice and continue to pulse until you get a chunky, scoopable pesto. Set aside until the soup is ready.

For the soup: In a medium pot, combine the pears, corn, ginger, and water. Cover and bring to a boil, then reduce to a simmer and cook for 10 minutes. Turn off the heat and allow the soup to cool for 15-20 minutes. Once cooled slightly, puree the soup in a blender in batches until smooth. For a perfectly smooth soup, pass the liquid through a fine mesh strainer. Return the soup to the pot over low heat and stir in the salt and coconut milk. Once warmed through, the soup is ready to serve. To each bowl of soup, add a generous spoonful of the Basil-Macadamia Pesto.

Developed by Hilary Finch Hutler of

  • Serving Size: 12 oz
  • Calories: 500
  • Carbohydrates: 82g
  • Protein: 10g

Review This Recipe

Your email address will not be published. Required fields are marked *