An early Fall soup if ever there was one. Serve it hot on cool Autumn nights, or chilled during Indian Summer.

3 T vegetable oil and/or butter (ghee), or a combination
4 c chopped sweet onions
2 c peeled, cored and chopped ripe pears
1 T curry powder, or to taste
salt, to taste
6 c chicken broth or vegetable stock
1 c cream
2 T honey or agave, or to taste
plain yogurt or sour cream
2 T chopped fresh herb

1. In a soup pot, heat oil or melt butter. Add the chopped onions and cook, stirring occasionally, for about 3 minutes. Add the pears and cook another 2 – 3 minutes. Stir in the curry powder and salt and cook, stirring for a minute or so, until the curry is fragrant.

2. Add the broth or stock and bring to a simmer. Simmer for about 15 minutes. Remove from heat and let cool some before puréeing in a blender or food processor, in batches. You can also use an immersion blender, right in the pot.

3. Return soup to the pot and add the cream and honey. Heat through but do not boil.  Taste for seasonings.

4. Serve with a dollop of yogurt and garnished with some chopped fresh herb.