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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1(2 pound) pie pumpkin, peeled and coarsely chopped
- 3pears - peeled, cored, and sliced
- 1tablespoon olive oil
- 6slices bacon, diced
- ½onion, diced
- ½bulb fennel, diced
- 3tablespoons butter
- 3cloves garlic, minced
- ½teaspoon ground cinnamon
- salt and ground black pepper to taste
- 4cups chicken broth
- ½cup crumbled goat cheese
Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).Step 2
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.Step 3
Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.Step 4
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.Step 5
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.