Pumpkin Soup With Pear Chestnuts And Mushrooms Recipes

PUMPKIN-PEAR SOUP

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.

PUMPKIN SOUP WITH PEAR, CHESTNUTS AND MUSHROOMS

Steps:

• Clean the pumpkin, remove the seeds and cut into pieces. I left the skin on.
• Preheat a large soup pan with some olive oil and cook the onion until translucent. Add the garlic and the pumpkin.
• Cook for a few minutes. Add the stock and bring to the boil.
• Add the pear pieces. As soon as the vegetables are soft, use a stick blender to puree the soup.
• In the mean time bake the mushrooms in a frying pan until golden and brown. Add the chopped chestnuts at the last minute and bake these briefly. Bake the sage leaves for a while too.
• Mix the chestnuts and the mushroom with the fresh chopped parsley. Divide the soup over four bowls and serve with the mushroom mixture and the sage leaves.

AUTUMN PEAR AND PUMPKIN SOUP

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.