PUMPKIN AND PEAR BISQUE WITH GOAT CHEESE
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
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
MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED PUMPKIN SEEDS WITH SPINACH, PEAR AND PANCETTA SALAD
Steps:
- Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
- For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.
HOMEMADE CREME FRAICHE
I live in a very rural part of Idaho, and finding some of the ingredients listed is sometimes really difficult, so I have found that making these things myself not only tastes great and is economical, but very satisfying. Creme Fraiche is a delicious tangy creme used in soups, sauces and as a condiment.
Provided by ConnieBella76
Categories Low Protein
Time 8h
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine heavy cream and buttermilk in glass jar and mix well. Cover and let stand at room temperature (about 70F) for 8-24 hours or until mixture thickens. Stir well to combine and then store in fridge. Will keep for up to 10 days.
- Tips:.
- 1. Use as a thickener for soups or sauces.
- 2. Spoon over fresh fruits, puddings or warm cobblers.
- 3. Can be used in boiled recipes as it will not curdle.
Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9
MAKE-AT-HOME CREME FRAICHE
Creme Fraiche is a thick and tangy French cream which is like a smoother and richer sour cream. If using in a recipe, it would be best to prepare the day before as it has to be allowed to sit at room temperature about 8 hours, then chilled before use. I found this very easy recipe in Cuisine at Home.
Provided by Bev I Am
Categories Low Protein
Time 6h5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients in small bowl.
- Cover and allow to sit at room temperature for 6-8 hours.
- Refrigerate.
- Use when thickened.
Nutrition Facts : Calories 849.4, Fat 88.6, SaturatedFat 55.1, Cholesterol 328.5, Sodium 154.9, Carbohydrate 10.9, Fiber 0.1, Sugar 3.6, Protein 7
OVERNIGHT CREME FRAICHE
Creme Fraiche has a very tangy taste and a lighter texture than sour cream. You can buy it in stores many places, but if not, just make your own. I like this as a substitute for sour cream in dessert recipes because I think commercial sour cream can add a harsh edge to some of the more delicate pastry items.
Provided by P48422
Categories Very Low Carbs
Time P1DT2m
Yield 3 c.
Number Of Ingredients 2
Steps:
- Whisk together the cream and sour cream until smooth.
- Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
- This will take at least 12 and up to 24 hours.
- Stir until smooth and refrigerate.
- The creme fraiche will stay fresh for several weeks.
- As it ages it will give off some water liquid.
- Either stir it back into the creme fraiche or spoon it off and discard it.
Nutrition Facts : Calories 903.1, Fat 96.1, SaturatedFat 59.8, Cholesterol 342.9, Sodium 110.8, Carbohydrate 8.3, Sugar 0.3, Protein 6.1
CINNAMON BUTTER FROSTING WITH CREME FRAICHE
To serve with Cinnamon Buttermilk Cupcakes. I sort of figured this out from other recipes. My amounts are flexible, because I sort of "eyeball" this stuff. Add more sugar if necessary to thicken. It's a very creamy frosting and very good.
Provided by Kelly
Categories Dessert
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Sift sugar and cinnamon. With a mixer, cream butter and creme fraiche together.
- Add vanilla and salt and mix well.
- Add the sifted sugar and cinnamon, and continue beating for about 3-5 minutes. The icing should be soft & hold its shape well.
Nutrition Facts : Calories 130.9, Fat 7.6, SaturatedFat 4.8, Cholesterol 22.6, Sodium 52.1, Carbohydrate 15.7, Fiber 0.3, Sugar 14.8, Protein 0.2
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