Pumpkin and Pear Bisque with Goat Cheese
Description
Roasted pumpkin and pears add sweet undertones to this creamy bisque topped with crumbled goat cheese.
Ingredients
•
1 (2 pound) pie pumpkin, peeled and coarsely chopped
•
3 pears - peeled, cored, and sliced
•
1 tablespoon olive oil
•
6 slices bacon, diced
•
1/2 onion, diced
•
1/2 bulb fennel, diced
•
3 tablespoons butter
•
3 cloves garlic, minced
•
1/2 teaspoon ground cinnamon
•
salt and ground black pepper to taste
•
4 cups chicken broth
•
1/2 cup crumbled goat cheese
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
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.
3
Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
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.
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.