Autumn Pear And Pumpkin Soup Food

AUTUMN PEAR AND PUMPKIN SOUP

Steps:

• Combine onion, water and bouillon granules in a large saucepan.
• Bring to a boil; reduce heat and simmer, covered, about 10 minutes, or until the onion is very tender; cool slightly.
• Transfer mixture to a blender container or food processsor bowl.
• Add pumpkin.
• Cover and blend or process till smooth.
• Return pumpkin mixture to saucepan and stir in half and half or light cream, pear nectar, ginger, and white pepper.
• Cook and stir until heated through.
• Ladle into soup bowls.
• If desired , garnish each serving with pear slices.

PUMPKIN-PEAR SOUP

Steps:

• Sauté the pear and onion in butter over medium heat.
• Stir constantly until the onions are translucent.
• You also want the pears tender.
• Blend pear mixture and pumpkin in a food processor until smooth.
• Transfer to a large saucepan where you will add the broth, water, wine, cinnamon, salt.
• Bring to a boil.
• Reduce to simmer for 20 minutes uncovered.
• Remove cinnamon stick and stir in the cream.
• Heat thoroughly, but do not boil.
• You may garnish with a dab of sour cream topped with thin strips of green onion.

PEAR AND AUTUMN-VEGETABLE SOUP

Steps:

• Preheat oven to 200 degrees. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.
• Meanwhile, peel remaining 4 pears; halve lengthwise, and core. Place pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce heat, and simmer until vegetables are tender, about 20 minutes.
• Pour mixture through a sieve into a medium bowl, reserving broth and discarding sage. Puree solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.
• Return puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring soup to a simmer over medium-low heat. Whisk in cream, remaining 1/2 teaspoon salt, and the pepper. Serve garnished with dried pears.

AUTUMN PUMPKIN SOUP

Steps:

• In a soup pot over medium heat, melt butter.
• Add onion and celery and saute until tender, about 5 minutes.
• Add 1 cup of the stock and simmer, covered, for 10 minutes.
• Transfer to a blender in batches and puree until smooth.
• Return to pot and add the remaining three cups of stock, wine, sage, salt, thyme, and pumpkin.
• Simmer until flavors are blended, about10 minutes.
• Ladle into bowls, top with a few apple pieces and sprinkle with parmesan.