Pear-Pumpkin Soup
Soups, American
2 pears, cut into fourths and cored, optional - peeled
1 medium onion, chopped
3 Tbsp butter
3 cloves garlic, peeled and coarsely chopped
3-1/2 cups chicken/vegetable broth
1 sm. can pumpkin (1-3/4 cups pumpkin puree)
1/2 tsp cinnamon
1/4 tsp allspice
Cream (optional)

Place the pears into a pan and roast in a 375 degree oven for 25 minutes.
Melt the butter in a large pan (large enough to hold at least 2 quarts), add onions and cook until tender. Toss the garlic in with the onion and cook for 2 more minutes, or until onion is translucent and begins to brown.
Stir in broth, and pumpkin puree, also add the roasted pears. Blend until smooth using a hand blender or an upright blender (in batches.) Once blended, add cinnamon and allspice. Cook over low heat for 10-30 minutes.
Dish into bowls, and either serve or add 1-2 Tbsp cream.
Crystal CK (CrystalsCozyK)
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