Prep 5 mins
Cook 20 mins
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.
- 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)
- 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.
I saw this same recipe on another site which people liked. I followed the recipe verbatim & it was pretty good though I felt the onions overpowered the dish. All I tasted was onion & not the pear or pumpkin. I used Yellow onions. If I make it again I will reduce it to 1/4 cup. It was real easy to prepare.