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Yield
Serves : 20

How to Make It

Step 1    

Preheat the oven to 350°. Place the halved pumpkins on 2 large rimmed baking sheets and add 1/2 cup of water to each sheet. Bake for about 1 1/2 hours, or until tender. When cool enough to handle, discard the seeds and peel the pumpkins.

Step 2    

Heat the oil in a large heavy casserole. Add the pears, onions, garlic, curry powder and a large pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the onions are tender, about 15 minutes.

Step 3    

Add the cooked pumpkins, stock and wine and bring to a boil over high heat. Stir well, reduce the heat to moderate and simmer for 45 minutes. remove from the heat and let cool for 5 minutes.

Step 4    

Working in batches, puree the soup in a blender or food processor until smooth; transfer to a clean saucepan and season with salt and pepper.

Step 5    

To serve, reheat the soup, ladle into shallow bowls or cups and swirl in the crème fraîche. Garnish with the Lentil Crisps.

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