Chef Arthur’s Recipes

Autumn Pear and Pumpkin Bisque


Serves 6

2 teaspoons olive oil
1 onion chopped
1 carrot chopped
3 cups chicken stock
1 16 ounce can pumpkin puree (not pie filling)
1 cup heavy cream
1 ½ pear nectar or cider
1 finger fresh ginger minced
Salt and pepper


  1. In heavy pot, sauté the carrot and onion in oil until tender.
  2. Add the stock and ginger, simmer for 5 minutes.
  3. Transfer to food processor and process until smooth or use a stick blender and puree right in the pot (much better).
  4. Return mixture to pot and add the pumpkin and pear juice, cook until very hot.
  5. Take soup off of the heat and stir in the cream, adjust salt and pepper.