AUTUMN PEAR AND PUMPKIN SOUP
The Middle School cooking teacher gave me a recipe for a soup that smelled so good I HAD to ask for it-it was a mushroom-tomato bisque that I just posted but on the same sheet was this soup recipe that sounds like it would be good so I thought I would post it as well. It is from a 1996 magazine.
Provided by Oolala
Categories Pears
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 202.3, Fat 11.8, SaturatedFat 7.3, Cholesterol 37.5, Sodium 430.1, Carbohydrate 22.2, Fiber 1.1, Sugar 1.7, Protein 4.2
PUMPKIN-PEAR SOUP
Found this one time in search of pumpkin recipes on the internet. Since there was a request...here's something different!
Provided by glitter
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 163.5, Fat 8.5, SaturatedFat 5.1, Cholesterol 24.9, Sodium 355.4, Carbohydrate 21.6, Fiber 3.9, Sugar 12.3, Protein 2.7
PEAR AND AUTUMN-VEGETABLE SOUP
Sweet turnip and pumpkin meet Bartlett pears in this Pear and Autumn-Vegetable Soup touched with sage, finished with cream, and garnished with oven-dried pear slices.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
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.
PUMPKIN-PEAR SOUP WITH CORIANDER
Steps:
- Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook scallions, shallots, and onion, stirring, until softened but not browned. Add pumpkin, potatoes, stock, sugar, coriander, salt, and pepper to taste, then simmer, covered, until pumpkin is very tender, 15 to 20 minutes.
- While soup is simmering, peel and core pear and cut into 1-inch pieces. Stir pear into soup and remove from heat. Cool 10 minutes and pureé in a blender in batches, transferring to a bowl (use caution when blending hot liquids).
- Return to pan and add butter. Reheat over moderate heat, stirring, until butter is melted. Season with salt and pepper and, if desired, thin soup with water to desired consistency.
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