Pumpkin and Pear Bisque with Goat Cheese

Fresh pumpkin and succulent pears are roasted together before being blended into a creamy bisque. From the caramelization that results with roasting veggies, these two perfect fall flavors deepen dramatically and make a savory soup with a sweet undertone.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 301 Calories

Ingredients

• ½ teaspoon ground cinnamon
• 3 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 4 cups chicken broth
• 6 slices bacon, diced
• ½ onion, diced
• ½ cup crumbled goat cheese
• ½ bulb fennel, diced
• 1 (2 pound) pie pumpkin, peeled and coarsely chopped
• 3 pears - peeled, cored, and sliced

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 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.

Step 3

Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.

Step 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.

Step 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.