Best Pear And Autumn Vegetable Soup Recipes

AUTUMN PEAR AND PUMPKIN SOUP

Autumn Pear and Pumpkin Soup image

The Middle School cooking teacher gave me a recipe for a soup that smelled so good I HAD to ask for it-it was a mushroom-tomato bisque that I just posted but on the same sheet was this soup recipe that sounds like it would be good so I thought I would post it as well. It is from a 1996 magazine.

Provided by Oolala

Categories Pears

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup onion, chopped
1/2 cup water
2 teaspoons instant chicken bouillon granules
1 (15 ounce) can pumpkin
2 1/2 cups half-and-half or 2 1/2 cups light cream
1 3/4 cups pear nectar
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
1 pear, sliced (optional)

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.

Nutrition Facts : Calories 202.3, Fat 11.8, SaturatedFat 7.3, Cholesterol 37.5, Sodium 430.1, Carbohydrate 22.2, Fiber 1.1, Sugar 1.7, Protein 4.2

ROASTED AUTUMN VEGETABLE SOUP

Roasted Autumn Vegetable Soup image

Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

Ingredients

2 pounds sweet potatoes (about 4 medium)
2 pounds carrots (about 8 large)
1-1/2 pounds parsnips (about 6 medium)
2 large onions, quartered
6 garlic cloves, peeled
1/4 cup canola oil
3 cartons (32 ounces each) chicken broth
1 cup fat-free evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley and sage

Steps:

Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.