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Add oil into a large soup pot.
Once oil is hot, cook the shallot, sweet potato and squash for 5 minutes, or until shallot is lightly browned.
Add pears and broth. Bring to a boil.
Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are fork-tender.
Stir in cinnamon, cumin, garam masala, salt and pepper to taste.
Transfer the soup to a blender or use an immersion blender to blend until smooth.
Serve with a dollop of Greek yogurt and toasted pumpkin seeds.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.