Pumpkin Pear Bisque With Creme Fraiche Recipes
PUMPKIN AND PEAR BISQUE WITH GOAT CHEESE
Fresh pumpkin and succulent pears are roasted together before being blended into a creamy bisque. From the caramelization that results with roasting veggies, these two perfect fall flavors deepen dramatically and make a savory soup with a sweet undertone.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 27 g, Cholesterol 44.3 mg, Fat 18.2 g, Fiber 4.2 g, Protein 10.6 g, SaturatedFat 9.2 g, Sodium 1164.7 mg, Sugar 11.9 g
PUMPKIN PEAR BISQUE WITH CREME FRAICHE
If store bought Creme Fraiche can't be found you can make your own by combining 1/4 cup whipping cream and 1/4 cup sour cream. Cover and let warm to room temperature for 2 to 5 hours until mixture thickens then refrigerate for at least 2 hours.
Provided by Veghead
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 176.8, Fat 8.9, SaturatedFat 5.2, Cholesterol 23.4, Sodium 649.8, Carbohydrate 20, Fiber 1.9, Sugar 7.1, Protein 5.7
OVERNIGHT CREME FRAICHE
Creme Fraiche has a very tangy taste and a lighter texture than sour cream. You can buy it in stores many places, but if not, just make your own. I like this as a substitute for sour cream in dessert recipes because I think commercial sour cream can add a harsh edge to some of the more delicate pastry items.
Provided by P48422
Categories Very Low Carbs
Time P1DT2m
Yield 3 c.
Number Of Ingredients 2
Steps:
- Whisk together the cream and sour cream until smooth.
- Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
- This will take at least 12 and up to 24 hours.
- Stir until smooth and refrigerate.
- The creme fraiche will stay fresh for several weeks.
- As it ages it will give off some water liquid.
- Either stir it back into the creme fraiche or spoon it off and discard it.
Nutrition Facts : Calories 903.1, Fat 96.1, SaturatedFat 59.8, Cholesterol 342.9, Sodium 110.8, Carbohydrate 8.3, Sugar 0.3, Protein 6.1
MAKE-AT-HOME CREME FRAICHE
Creme Fraiche is a thick and tangy French cream which is like a smoother and richer sour cream. If using in a recipe, it would be best to prepare the day before as it has to be allowed to sit at room temperature about 8 hours, then chilled before use. I found this very easy recipe in Cuisine at Home.
Provided by Bev I Am
Categories Low Protein
Time 6h5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients in small bowl.
- Cover and allow to sit at room temperature for 6-8 hours.
- Refrigerate.
- Use when thickened.
Nutrition Facts : Calories 849.4, Fat 88.6, SaturatedFat 55.1, Cholesterol 328.5, Sodium 154.9, Carbohydrate 10.9, Fiber 0.1, Sugar 3.6, Protein 7
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