Saute 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.
Cook pears and onion in butter in a large skillet over medium-high heat, stirring constantly, until tender.
Position knife blade in food processor bowl; add pear mixture and pumpkin. Process until smooth.
Transfer pumpkin mixture to a large saucepan; add chicken broth and next 4 ingredients.
Bring to a boil.
Reduce heat and simmer, uncovered, 20 minutes; remove cinnamon stick.
Stir in half and half and heat thoroughly (do not boil).
Garnish, if desired.
Yield:
6 cups.
Put pears in food processor until smooth.
Saute onion in butter and add to pear mixture.
Add pumpkin and process until smooth.
Transfer pumpkin mixture to a large saucepan.
Add chicken broth and next 4 ingredients.
Bring to a boil.
Reduce heat and simmer, uncovered, for 10 minutes.
Remove cinnamon stick.
Stir in cream and heat thoroughly.
Do not boil.
May garnish with a small dob of sour cream and a strip of green onion.
n a large pot. Place pumpkin in a blender. Cover and
Melt butter, add the chopped onion and garlic, saute gently.
Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
Use a stick blender to puree the soup, or mash it for a chunkier texture.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
If using fresh pumpkin the original recipe states: Bring a large pot
hickened and bubbly. Stir in pumpkin, vanilla bean (if using), salt
Heat oil in a large saucepan and saute onion, garlic and chilies. Add pumpkin and potatoes. Pour in stock and orange juice, and bring to a boil. Reduce heat, cover, and simmer for 20 mins. Meanwhile, toast pumpkin seeds in a dry pan. Remove and cool.
Remove soup from the heat. Take out a few pieces of pumpkin with a slotted spoon and set aside. Puree soup finely, and season.
Serve in deep soup bowls and add pumpkin pieces and toasted pumpkin seeds. Garnish with creme fraiche and orange zest.
br>Push the pears and soup through a sieve and return
Preheat oven to 350
Mix together all dry ingredients and set aside.
Combine pumpkin, eggs, oil, and applesauce in a mixer bowl and beat just until blended. Do not overbeat.
Add pumpkin/applesauce mixture to dry ingredients and mix until moistened. Do not overmix.
Fold in cranberries, apple and pear chunks and pecans.
Pour into prepared muffin tins or papers.
Bake at 350 for 30-40 minutes (check at 30).
In a soup pot, heat olive oil and
nch baking pan.
Arrange pear halves, small ends to the
Thinly slice 1 pear half and reserve for garnish.
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
Cook for 10 minutes. Add pear; simmer until potatoes are soft
Melt butter in heavy medium saucepan over medium heat. Add leeks and saute until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
Puree soup in 2 batches in blender until smooth. Return to saucepan; Thin with more broth or water to desired thickness. Season to taste with salt and pepper.
Can be doubled.
aucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme,
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important