Velvety Pumpkin Pear Bisque with Vanilla Infusion
This creamy and luxurious Pumpkin Pear Bisque is the perfect autumn dish that marries the earthy sweetness of pumpkin with the subtle fruity notes of ripe pears. Enhanced by a hint of vanilla and a touch of nutmeg, it provides a warm and inviting flavor that is perfect for cool evenings. The rich bisque is finished with a generous dollop of homemade crème fraîche, which adds a tangy creaminess that perfectly complements the bisque’s sweet and savory flavors. This delightful recipe is not only easy to prepare but also impresses guests with its sophisticated taste. Serve it as a starter or light main course, paired with crusty bread for a satisfying meal.
6
Servings
N/A
Calories
14
Ingredients
Ingredients
Leeks
2 (thinly sliced (white part only))
Sweet Onion
1 medium (chopped)
Butter
2 tablespoons (unsalted)
Flour
3 tablespoons (all-purpose)
Chicken Broth
4 cups (low-sodium)
Canned Pumpkin
1 (15-ounce) can (pure pumpkin puree)
Vanilla Bean
1/2 (split lengthwise (or use 2 teaspoons of vanilla extract))
Salt
1/4 teaspoon
White Pepper
1/4 teaspoon
Ground Nutmeg
1/4 teaspoon
Canned Pear Halves
3 (drained)
Pear Syrup
1 cup (reserved from canned pears)
Light Cream
1/2 cup
Crème Fraîche
to taste (for serving)
Instructions
1
In a large saucepan, melt the butter over medium heat. Add the sliced leeks and chopped onion, cooking gently until softened and translucent, about 5-7 minutes.
2
Sprinkle the flour over the onion and leek mixture, stirring to coat. Gradually stream in the chicken broth while stirring to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens slightly and bubbles gently, about 5 minutes.
3
Stir in the canned pumpkin, the split vanilla bean (or vanilla extract), salt, white pepper, and ground nutmeg. Bring to a boil, then reduce the heat. Cover and simmer for about 20 minutes, allowing the flavors to meld.
4
Remove the soup from heat and let it cool slightly. Discard the vanilla bean. Add the drained pear halves and pear syrup to the bisque.
5
Puree the mixture in batches using a blender or food processor until smooth. Return the smooth bisque to the saucepan.
6
Stir in the light cream and heat gently over low heat until warmed through. Avoid bringing to a full boil.
7
To serve, ladle the bisque into bowls. Top each serving with a generous spoonful of crème fraîche and a sprinkle of additional nutmeg if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Pumpkin Pear Bisque?
It is a creamy, luxurious autumn soup that blends the earthy sweetness of pumpkin with the subtle fruity notes of canned pears and a hint of vanilla.
How many servings does this recipe yield?
This recipe yields 6 servings.
Can I use vanilla extract instead of a vanilla bean?
Yes, you can substitute the 1/2 vanilla bean with 2 teaspoons of vanilla extract.
What type of pumpkin should I use?
The recipe calls for one 15-ounce can of pure pumpkin puree (not pumpkin pie filling).
How do I prepare the leeks for this bisque?
Use only the white parts of the leeks and slice them thinly before cooking.
Is this recipe gluten-free?
The standard recipe uses all-purpose flour as a thickener. To make it gluten-free, substitute the flour with a gluten-free flour blend or cornstarch.
How long should the soup simmer?
After adding the pumpkin and spices, cover and simmer the soup for about 20 minutes.
When do I add the pears to the soup?
Add the drained pear halves and the reserved pear syrup after the soup has simmered and cooled slightly, just before pureeing.
What is the best way to puree the bisque?
Puree the mixture in batches using a blender or food processor until perfectly smooth.
Can I use vegetable broth instead of chicken broth?
Yes, you can easily substitute low-sodium vegetable broth for chicken broth to make the recipe vegetarian-friendly.
What is the purpose of the pear syrup?
The pear syrup adds a concentrated fruity sweetness that balances the savory notes of the leeks and onion.
Should I boil the soup after adding the cream?
No, you should only heat the bisque gently over low heat until warmed through. Avoid bringing it to a full boil once the cream is added.
How do I serve this bisque?
Ladle the soup into bowls and top each serving with a generous spoonful of crème fraîche and a light sprinkle of nutmeg.
Can I use fresh pears instead of canned?
You can, but you would need to peel, core, and poach them until soft first, and you may need to add simple syrup to replace the canned pear syrup.
What can I substitute for crème fraîche?
Sour cream or Greek yogurt can be used as a tangy substitute for crème fraîche.
Why use white pepper instead of black pepper?
White pepper provides the necessary heat and spice without leaving dark specks in the smooth, orange bisque.
What kind of onion is recommended?
A medium sweet onion is recommended to provide a mild, non-overpowering base flavor.
How do I prevent lumps when adding the broth?
Gradually stream in the chicken broth while constantly stirring the flour-coated onion and leek mixture.
Is it okay to use salted butter?
The recipe specifies unsalted butter to better control the sodium content, but if you use salted butter, simply reduce the additional salt added later.
Can I make this soup ahead of time?
Yes, you can prepare and puree the soup a day in advance. Reheat gently and add the cream just before serving.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this pumpkin pear bisque?
It is best to freeze the soup before adding the light cream. When ready to eat, thaw, reheat, and then stir in the cream.
What flavor does nutmeg add?
Nutmeg provides a warm, nutty aroma that complements both the pumpkin and the creaminess of the bisque.
What part of the vanilla bean do I use?
Split the bean lengthwise to expose the seeds, which infuse the soup during the simmering process.
Does the recipe require a specific type of cream?
The recipe calls for light cream, though heavy cream can be used for a richer texture.
How long does the initial sautéing take?
Sautéing the leeks and onions until softened usually takes about 5 to 7 minutes.
Can I use an immersion blender?
Yes, an immersion blender can be used directly in the saucepan to puree the soup until smooth.
Is this soup considered a starter or a main?
It can be served as a sophisticated starter or as a light main course when paired with crusty bread.
What if I can't find leeks?
You can substitute leeks with additional sweet onion or the white parts of green onions, though the flavor will be slightly different.
Is the pear syrup essential?
The pear syrup is important for achieving the specific balance of sweetness and consistency described in the recipe.