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Categories:Viewed: 17 - Published at: 5 years ago
Ingredients
- 3 ripe pears, peeled and thinly sliced
- 1/4 c. chopped onion
- 2 Tbsp. butter, melted
- 2 c. canned or cooked, mashed pumpkin
- 2 (14 1/2 oz.) cans ready-to-serve chicken broth
- 1/2 c. water
- 1/4 c. Chablis or other dry white wine
- 1/4 tsp. salt
- 1 (3-inch) stick cinnamon
- 1/3 c. half and half
- sour cream and green onion strips (garnishes)
Method
- Cook pears and onion in butter in a large skillet over medium-high heat, stirring constantly, until tender.
- Position knife blade in food processor bowl; add pear mixture and pumpkin. Process until smooth.
- Transfer pumpkin mixture to a large saucepan; add chicken broth and next 4 ingredients.
- Bring to a boil.
- Reduce heat and simmer, uncovered, 20 minutes; remove cinnamon stick.
- Stir in half and half and heat thoroughly (do not boil).
- Garnish, if desired.
- Yield:
- 6 cups.
