Autumn Pear And Pumpkin BisqueServes: 6 as a first course
This easy, elegant soup has a beautiful color and is a wonderful first course for fall dinner parties or to make part of your Thanksgiving feast.
2 t. vegetable oil
1/2 cup chopped onion
3/4 cup chicken stock or low salt canned broth
1 16-ounce can pumpkin (not pie filling!)
2 1/4 cups half and half
1 1/2 cups canned pear nectar
1/4 t. ginger or to taste
1/2 t. salt or to taste
1/4 t. white pepper
fresh pear slices for garnish
Heat oi in large heavy saucepan or stockpot. Saute onions until translucent - do not brown. Add chicken stock and simmer covered about 5 minutes until onion is very tender. Cool slightly.
Transfer onion mixture to food processor or blender. Add pumpkin. Process until smooth. Return mixture to pot and simmer about 5 minutes more. Stir in half-and-half, pear nectar and spices. Heat through until very hot.
Ladle into bowl. Garnish with pear slices which have been brushed with orange juice to prevent discoloration.
Mary Schlueter is the chef/innkeeper for Amber House Bed & Breakfast. Amber House is located in the village of Rocheport, Missouri, recently name one of the “Ten Coolest Small Towns in America” by Frommer’s Budget Travel.
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