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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A drizzle of maple syrup is the crowning touch to this thick and creamy soup. You can also substitute 4 cups mashed butternut squash for the fresh pumpkin. Lesley Pew, Lynn, Massachusetts Ingredients:
1 cup chopped shallots |
3/4 cup chopped celery |
1 tablespoon butter |
1 can (29 ounces) solid-pack pumpkin |
2 cups chopped peeled pears |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 cup white wine or additional reduced-sodium chicken broth |
1/2 cup water |
1 bay leaf |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup maple syrup |
Directions:
1. In a large saucepan, saute shallots and celery in butter until tender.
2. Stir in the pumpkin, pears, broth, wine, water, bay leaf, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until pears are tender. Discard bay leaf. Cool slightly.
3. In a blender, process soup in batches until smooth. Return all to the pan. Stir in syrup; heat through. Yield: 8 servings (2 quarts).
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