Pumpkin And Pear Bisque With Goat Cheese Recipes

PUMPKIN AND PEAR BISQUE WITH GOAT CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
• Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
• Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
• Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.

SUPERB PUMPKIN AND GOAT CHEESE SOUP

Steps:

• Roast pumpkin, onions, and garlic in a roasting pan with a bit of olive oil. In a soup pot, put the roasted items and turn to medium heat.
• Add 3/4 of the stock and simmer for up to 45 minutes, or until fully cooked. Put in a food processor and blend until smooth.
• Blend in small amounts of the goat cheese along with the cream if desired.
• Adjust thickness with the leftover stock.
• Add more cream if desired and finish seasoning with herbs, salt, and pepper.
• If you add a filet of your chosen fish, pan-fry it first with oil, salt and pepper, then add it to the soup.

PUMPKIN AND PEAR BISQUE WITH GOAT CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
• Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
• Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
• Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.

BAKED PUMPKIN GOAT CHEESE ALFREDO WITH BACON

Steps:

• Preheat oven to 350°. Cook pasta according to package instructions., Meanwhile, in a large saucepan, heat butter and olive oil over medium heat. Add garlic and shallots; cook and stir 1-2 minutes. Add the next six ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat., Drain pasta; gently stir into cream sauce. Transfer to a greased 13x9-in. baking dish. Top with bacon, goat cheese and Parmesan. Bake, covered, for 15 minutes. Uncover pasta; bake until cheeses are melted, about 5 minutes longer.

PUMPKIN PEAR BISQUE WITH CREME FRAICHE

Steps:

• Cook leeks and onion in hot margarine or butter in a large saucepan over medium heat until tender. Stir in flour. Carefully add chicken broth all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in pumpkin, vanilla bean (if using), salt, pepper, and the 1/4 teaspoon nutmeg. Return to boiling. Reduce heat, cover, and simmer for 20 minutes. Remove from heat. Cool slightly. Remove vanilla bean; discard. Add pear halves and pear liquid to pan.
• Process mixture in three or four batches in a food processor bowl or blender container until smooth. Return mixture to saucepan. Stir in light cream and vanilla extract, if using. Heat through, but do not boil.
• To serve, ladle soup into bowls. Top with a spoonful of Creme Fraiche; sprinkle with additional nutmeg, if desired.

PUMPKIN BISQUE WITH SMOKED GOUDA

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer., Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.