Pumpkin Soup

I hate to do a post without photos...but I didn't take any while we were making this and I'd rather post something than nothing, so here goes. We finally took most of the winter squash and baked them yesterday. It's crazy to me we are still processing the garden and it's almost time to start the next one! We made a double batch of this delicious soup yesterday with the squash, and pureed and froze the rest. This soup has a strange combination of ingredients, but I guarantee it's super good for winter meals. We are notorious for never following a recipe exactly, and this is no exception. We used apples instead of pears, halved the peanut butter (also used chunky - not bad), and Aaron likes to add yellow curry to his.

Pumpkin Pear Bisque with Ginger

2 tablespoons butter

1 medium yellow onion diced

1 medium carrot, chopped

2 large cooking pears or apples, peeled, cored and coarsely chopped

2 tablespoons peeled and minced fresh ginger

16 oz pumpkin (from a can or made fresh)

4 cups chicken stock

2 tablespoons lemon juice

1/2 cup smooth peanut butter (I would halve and taste before adding all)

1 cup 1/2 and 1/2

1/4 teaspoon cinnamon

1/3 cup maple syrup

salt and pepper to taste

In a large saucepan heat the butter over med-low heat until it bubbles, cook the onions and carrots for 2 minutes, stirring occasionally. Add the ginger and pears and cook until translucent, stirring occasionally, about 5 minutes. Do not let them color. Stir in the pumpkin and stock and bring to a boil. Cover and simmer over low for 15-20 minutes. Puree either in a Cuisinart in batches or *with an immersion blender*. For a creamier texture put through a sieve after pureeing. Add lemon juice, peanut butter, cinnamon, maple syrup, 1/2 and 1/2, salt and pepper. The soup should be fairly thick, but not too heavy. Makes 6 cups or 6 servings.