Halloween has come and gone. The days are getting markedly shorter, the air is crisp and around here the smell of roaring fires fills the air. Perfect weather for my favorite Pumpkin & Pear soup.
This is one of my favorite flavor profiles, because it is velvety, fresh and just a little bit sweet. It is also full of fiber and vitamins, so you absolutely DO NOT have to feel badly about indulging.
Normally I make this as a starter for dinner parties (hello, Thanksgiving!). But with a few simple additions, it can be hearty enough to be a full meal.
Some add on suggestions:
-A dollop of sour cream (or greek yogurt to keep it healthy) & pomegranate seeds
-Diced Applegate Farms Chicken & Sage breakfast sausages
-Wild rice & Brown Butter Fried Sage
-Diced Apple & Pear
Here is the basic recipe:
2 ripe pears (any variety works)
2 16 oz organic pumpkin puree (I like to use one can and one tetra pack...the can tends to be more solid while the tetra tends to be more liquid, this combo makes the perfect thickness)
1 cup organic chicken broth
Sea Salt & Black pepper to taste
Pinch of Cayenne Pepper (optional, in this house, we like a delicate heat in the finish)
1/4 cup Fresh Apple Cider
In a non-stick sautee pan:
1/2 tsp of extra virgin olive oil
peeled and quartered pear slices
heat the oil and add the pears, stirring occasionally. Remove when golden brown and soft.
In the vitamix (or food processor):
add all ingredients and process until smooth and velvety.
If using a food processor that doesn't warm like the vitamix, pour your pureed mix into a sauce pan and heat on low. Serve with desired garnishes.
Perfectly pairs with a small green salad topped with chevre, walnuts and maple vinaigrette, a hunk of crusty bread and a nice cold autumnal ale.
Happy Fall, y'all!
xoxo Bee
This is one of my favorite flavor profiles, because it is velvety, fresh and just a little bit sweet. It is also full of fiber and vitamins, so you absolutely DO NOT have to feel badly about indulging.
Normally I make this as a starter for dinner parties (hello, Thanksgiving!). But with a few simple additions, it can be hearty enough to be a full meal.
 |
| Brown Butter Fried Sage is my favorite way to garnish this soup for dinner parties (start in a pan with brown butter (butter melted on high heat until it turns brown), delicately add whole fresh sage leaves and fry on each side for 30 seconds, it will be crisp and darkened on the edges....delish!) |
Some add on suggestions:
-A dollop of sour cream (or greek yogurt to keep it healthy) & pomegranate seeds
-Diced Applegate Farms Chicken & Sage breakfast sausages
-Wild rice & Brown Butter Fried Sage
-Diced Apple & Pear
Here is the basic recipe:
2 ripe pears (any variety works)
2 16 oz organic pumpkin puree (I like to use one can and one tetra pack...the can tends to be more solid while the tetra tends to be more liquid, this combo makes the perfect thickness)
1 cup organic chicken broth
Sea Salt & Black pepper to taste
Pinch of Cayenne Pepper (optional, in this house, we like a delicate heat in the finish)
1/4 cup Fresh Apple Cider
 |
| Tetra pack liquid pumpkin puree - available at Whole Foods |
In a non-stick sautee pan:
1/2 tsp of extra virgin olive oil
peeled and quartered pear slices
heat the oil and add the pears, stirring occasionally. Remove when golden brown and soft.
 |
| Caramelized Pears when finished |
In the vitamix (or food processor):
add all ingredients and process until smooth and velvety.
If using a food processor that doesn't warm like the vitamix, pour your pureed mix into a sauce pan and heat on low. Serve with desired garnishes.
Perfectly pairs with a small green salad topped with chevre, walnuts and maple vinaigrette, a hunk of crusty bread and a nice cold autumnal ale.
Happy Fall, y'all!
xoxo Bee
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