Roasted Pumpkin-Apple Soup (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Roasted Pumpkin-Apple Soup

http://www.eatingwell.com/recipes/pumpkin_apple_soup.html

From EatingWell:  November/December 2009

Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal.

12 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 1 hour 10 minutes

Ingredients

Preparation

  1. Preheat oven to 450°F.
  2. Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
  3. Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

Nutrition

180 Calories; 9 g Fat; 1 g Sat; 7 g Mono; 0 mg Cholesterol; 25 g Carbohydrates; 3 g Protein; 6 g Fiber; 525 mg Sodium; 569 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 2 fat

Nutrition Note: Vitamin A (290% daily value), Vitamin C (40% dv), Potassium (16% dv).

Tips & Notes