As the days get cooler and the leaves start to turn, it's time to start thinking about warming, comfort foods. What could be better than a bowl of creamy, delicious autumn pear and pumpkin soup? This soup is packed with flavor, thanks to the natural sweetness of the pears and the earthy flavor of the pumpkin. It's also a great way to get your daily dose of fruits and vegetables. Plus, it's incredibly easy to make, so you can have a delicious meal on the table in no time.
Here are our top 6 tried and tested recipes!
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.
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
AUTUMN PEAR AND PUMPKIN SOUP
First there was pumpkin pie, then pumpkin cookies, and now an appetizer pumpkin soup! The uses for this hard-shelled squash seem never-ending.
Provided by Allrecipes Member
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.
- Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. 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 206.9 calories, Carbohydrate 23.1 g, Cholesterol 37.4 mg, Fat 11.9 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 340.5 mg, Sugar 14.3 g
AUTUMN PEAR AND PUMPKIN SOUP
First there was pumpkin pie, then pumpkin cookies, and now an appetizer pumpkin soup! The uses for this hard-shelled squash seem never-ending.
Provided by Allrecipes Member
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.
- Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. 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 206.9 calories, Carbohydrate 23.1 g, Cholesterol 37.4 mg, Fat 11.9 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 340.5 mg, Sugar 14.3 g
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
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.
Tips:
- For the best flavor, use ripe, in-season pears and pumpkin.
- If you don't have any vegetable broth, you can use chicken broth or water.
- To make the soup creamier, add a dollop of sour cream or plain yogurt before serving.
- Garnish the soup with a sprinkle of chopped fresh parsley or thyme.
- For a vegan version of the soup, omit the butter and use vegetable broth instead of chicken broth. You can also use coconut milk instead of heavy cream.
Conclusion:
This autumn pear and pumpkin soup is a delicious and comforting dish that is perfect for a cool fall day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, this recipe is sure to please. So next time you are looking for a warm and flavorful soup to enjoy, give this autumn pear and pumpkin soup a try.
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