Pear, Pistachio and Pomegranate Soup

Preheat the oven to 350°F.

Spread pistachios on a baking sheet and bake until browned and fragrant, stirring halfway through, 7 to 8 minutes.

Transfer pistachios to a plate to cool.

Peel pears, cut them into quarters and remove cores and stems.

Place pears in a large saucepan with pear juice and 1 cup water.

Bring liquid to a boil over medium-high heat, then reduce heat to a simmer, cover and cook until pears are tender when pierced with a fork, about 20 minutes.

Process 1 cup of toasted pistachios (reserve remaining nuts for garnish) in a blender until finely ground.

Add cream and just enough pear cooking liquid to pistachios to achieve a smooth consistency.

Transfer pistachio cream to a large bowl.

Purée pears with their cooking liquid in the same blender, in batches, until smooth and creamy.

Add puréed pears to bowl with pistachio cream.

Stir in maple syrup and ground cardamom to taste.

Cool soup and refrigerate at least four hours or up to overnight.

Serve the chilled soup garnished with pomegranate seeds and coarsely chopped toasted pistachios.