Best Pumpkin Pear Bisque With Creme Fraiche Recipes

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PUMPKIN AND PEAR BISQUE WITH GOAT CHEESE



Pumpkin and Pear Bisque with Goat Cheese image

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

1 (2 pound) pie pumpkin, peeled and coarsely chopped
3 pears - peeled, cored, and sliced
1 tablespoon olive oil
6 slices bacon, diced
½ onion, diced
½ bulb fennel, diced
3 tablespoons butter
3 cloves garlic, minced
½ teaspoon ground cinnamon
salt and ground black pepper to taste
4 cups chicken broth
½ cup crumbled goat cheese

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



Pumpkin Pear Bisque With Creme Fraiche image

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

2 leeks, thinly sliced (white part only)
1 medium sweet onion, chopped
2 tablespoons butter
3 tablespoons flour
4 cups chicken broth
1 (15 ounce) can pumpkin
1/2 vanilla beans, split lengthwise or 2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3 canned pear halves
1 cup pear syrup, from canned pears
1/2 cup light cream
creme fraiche

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

PUMPKIN BISQUE WITH SMOKED GOUDA



Pumpkin Bisque with Smoked Gouda image

I love the smell of this rich, cheesy soup as it bubbles on the stove. The Gouda cheese adds a delightful smokiness that just says autumn to me.-Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

4 bacon strips, chopped
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 can (29 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup heavy whipping cream
1 cup shredded Gouda cheese
2 tablespoons minced fresh parsley
Additional shredded Gouda cheese, optional

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer., Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.

Nutrition Facts : Calories 214 calories, Fat 17g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 970mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

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