Cook leeks and onion in hot margarine or butter in a large saucepan over medium heat until tender. Stir in flour. Carefully add chicken broth all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in pumpkin, vanilla bean (if using), salt, pepper, and the 1/4 teaspoon nutmeg. Return to boiling. Reduce heat, cover, and simmer for 20 minutes. Remove from heat. Cool slightly. Remove vanilla bean; discard. Add Poached Pear halves and pear liquid to pan.

Process mixture in three or four batches in a food processor bowl or blender container until smooth. Return mixture to saucepan. Stir in half-and-half, light cream, or milk, and vanilla extract, if using. Heat through, but do not boil.

To serve, ladle soup into bowls. Top with a spoonful of Creme Fraiche; sprinkle with additional nutmeg, if desired. Makes 6 side-dish servings.

Bring 1 cup sweet white wine, such as Sauternes or Riesling; 1 cup water; 1/2 cup sugar; and 3 whole star anise to boiling in a large skillet. Add 6 firm, ripe pears, peeled, halved lengthwise, and cored; return to boiling. Reduce heat, cover, and simmer 10 to 15 minutes or until pears are tender. Remove pears from skillet with a slotted spoon. Bring liquid in skillet to boiling; cook, uncovered, about 8 minutes or until reduced to 1-1/3 cups. Remove star anise. Makes 12 pear halves.

Stir 1/4 cup whipping cream (not ultra pasteurized) and 1/4 cup dairy sour cream together in a mixing bowl. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. Cover and chill in refrigerator at least 2 hours. Stir before serving. Makes 1/2 cup.

Refrigerate Creme Fraiche, covered, up to 1 week and bisque up to 2 days. Heat bisque through to serve.