Pear And Autumn Vegetable Soup Recipes

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PEAR AND AUTUMN-VEGETABLE SOUP



Pear and Autumn-Vegetable Soup image

Sweet turnip and pumpkin meet Bartlett pears in this Pear and Autumn-Vegetable Soup touched with sage, finished with cream, and garnished with oven-dried pear slices.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

2 medium Bartlett pears (8 to 10 ounces each) and 4 small Bartlett pears (about 6 ounces each)
1 sugar pumpkin or butternut squash (about 1 pound), peeled and cut into 2-inch pieces
1 turnip (about 3 ounces), trimmed, peeled, and cut into 1-inch pieces
1 sprig fresh sage
1 1/2 teaspoons coarse salt
1/4 cup heavy cream
1/2 teaspoon freshly ground white pepper

Steps:

  • Preheat oven to 200 degrees. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.
  • Meanwhile, peel remaining 4 pears; halve lengthwise, and core. Place pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce heat, and simmer until vegetables are tender, about 20 minutes.
  • Pour mixture through a sieve into a medium bowl, reserving broth and discarding sage. Puree solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.
  • Return puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring soup to a simmer over medium-low heat. Whisk in cream, remaining 1/2 teaspoon salt, and the pepper. Serve garnished with dried pears.

APPLE AND PEAR SOUP



Apple and Pear Soup image

A delicious fruit and vegetable soup. Great for cold fall days!

Provided by wilsonbiggs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 7

Number Of Ingredients 9

1 tablespoon reduced-fat margarine
3 tart apples - peeled, cored, and chopped
3 pears - peeled, cored, and chopped
5 cups vegetable broth
½ teaspoon rubbed sage
¼ teaspoon ground black pepper
1 bay leaf
1 ½ teaspoons pureed fresh ginger
1 tablespoon chopped fresh parsley

Steps:

  • Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.
  • Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 22.9 g, Fat 1.3 g, Fiber 4.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 348.8 mg, Sugar 15.3 g

ROASTED AUTUMN VEGETABLE SOUP



Roasted Autumn Vegetable Soup image

Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

2 pounds sweet potatoes (about 4 medium)
2 pounds carrots (about 8 large)
1-1/2 pounds parsnips (about 6 medium)
2 large onions, quartered
6 garlic cloves, peeled
1/4 cup canola oil
3 cartons (32 ounces each) chicken broth
1 cup fat-free evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley and sage

Steps:

  • Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.

ROASTED AUTUMN VEGETABLE SOUP



Roasted Autumn Vegetable Soup image

This is a comforting, stick to your ribs soup. Great on cold winter days. Roasting the vegetables helps bring out their natural sweetness. Recipe comes from Weight Watchers, points 2.

Provided by Barb G.

Categories     Onions

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1 1/2 inch pieces
6 medium parsnips, peeled and cut into 1 1/2 inch pieces
4 cups winter squash, cubed
cooking spray
3 cups fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

Steps:

  • Preheat oven to 400 degrees.
  • In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
  • Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
  • Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).

SPICED BUTTERNUT PEAR SOUP



Spiced Butternut Pear Soup image

This recipe hits the spot for me any cold night. It makes a lot, so I pull it out for dinner parties too and it's yet to go over poorly. Feel free to experiment. I go by my mother's philosophy of using what's in your pantry, so throw some different stuff in there if you want!

Provided by Juliet Whiskey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

1 tablespoon butter, or more to taste
1 tablespoon olive oil
1 butternut squash, peeled and cubed
2 potatoes, peeled and cubed
1 onion, diced
1 carrot, peeled and chopped
1 stalk celery, chopped
1 clove garlic, minced
1 quart chicken broth, or more as needed
1 pear - peeled, cored, and sliced
¼ teaspoon ground ginger
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste
¼ cup heavy cream

Steps:

  • Heat butter and olive oil in a large pot over medium heat. Add butternut squash, potatoes, onion, carrot, celery, and garlic; cook and stir until evenly coated and warmed through, about 10 minutes.
  • Pour enough chicken broth into the pot to cover the butternut squash mixture. Cook for 10 minutes. Add pear; simmer until potatoes are soft, about 30 minutes. Season with ginger, cayenne pepper, allspice, nutmeg, salt, and pepper.
  • Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
  • Stir heavy cream into the blended soup. Cook until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 30.7 g, Cholesterol 16.5 mg, Fat 6.4 g, Fiber 5 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 531.9 mg, Sugar 6.9 g

AUTUMN PEAR AND PUMPKIN SOUP



Autumn Pear and Pumpkin Soup image

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.

Provided by Oolala

Categories     Pears

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 202.3, Fat 11.8, SaturatedFat 7.3, Cholesterol 37.5, Sodium 430.1, Carbohydrate 22.2, Fiber 1.1, Sugar 1.7, Protein 4.2

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