Cooking with Ease: Pumpkin Soup and Pear Salad

Start your feast with two delicious appetizers: curried pumpkin soup and pear and walnut salad with gorgonzola.

Curried Pumpkin Soup

Serves 6

Ingredients:

1 large onion, sliced
¾ cup scallions, white part only, sliced
¼ cup butter
1 16 ounce can pumpkin (not pumpkin pie filling)
4 cups chicken broth
1 bay leaf
½ teaspoon sugar
1 tablespoon curry powder
1/8 teaspoon nutmeg
several parsley sprigs (about 5)
2 cups half and half (can omit or use fat free)
salt and fresh ground pepper to taste

Directions:

Sauté onion and scallions in butter until golden brown, about 5 minutes

Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley

Bring to a simmer and continue simmering, uncovered for 15 minutes, stirring occasionally

Remove and discard bay leaf, then using a hand blender, food processor or blender, purée until smooth, or soup reaches desired texture

Add half and half (may omit if desired), and season to taste with salt and pepper

Simmer 5 minutes or until hot throughout

Garnish: stripes of sour cream, sniped chives and/or chive blossom, toasted pumpkin seeds

(Recipe from Ana Larrauri-Rosato, Ana Personal Chef Service)

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Pear & Walnut Salad with Gorgonzola

Fruit is an excellent addition to salads. The sweetness and crunch of the pears nicely contrast the pungency of the creamy cheese and vinaigrette on the greens.

Serves 4

Ingredients:

4 medium pears
Gorgonzola cheese, 350g
6 C mixed greens
1 C walnuts
1 C walnut oil (olive oil can also be used)
1/3 C red wine vinegar
1/2 C minced shallot or red onion
Tbsp Dijon mustard
Salt & pepper

Directions:

In dry skillet toast walnuts over medium heat until lightly coloured and pungent

Whisk together oil, vinegar, and mustard, add salt and pepper to taste

Add shallots and walnuts to vinaigrette

Arrange salad greens on plates

Core pears and slice into eight pieces

Arrange pears on greens

Divide cheese equally and drop chunks randomly on each plate

Top with vinaigrette and walnuts

(Recipe from Jason Taylor, Executive Chef, Taylor’d for Taste P.C.S.)

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