The taste was a little bitter, but was definitely softened by the hazelnuts and oil. I found the oven temperature in the recipe to be too high. The pumpkin got burned spots on it fairly quickly. Also, the apple takes much less time to roast than the pumpkin. Maybe it should added along with the sage to give the pumpkin a head start. Perhaps peeling the apples would get rid of some of the bitterness.
Roasted Pumpkin-Apple Soup
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.
21 Reviews for Roasted Pumpkin-Apple Soup
A coworker made this soup and I was the lucky recipient of an amazing bowlful!. I actually couldn't wait for lunch so I had it for breakfast. This is the perfect soup for a chilly Fall day.
This soup was so good last year that I grew pie pumpkins this year to make this soup again.
This was amazing! Do not skip the garnish of hazelnut oil, if at all possible--it adds a wonderful depth to the flavor. I used about a cup less broth than was called for and had a velvety soup. I also used more sage than was called for. Honeycrisp apples were perfect for flavor, but Macintosh would also be good when those are not in season.
Pumpkin peeling tips: Poke several sets of holes in the pumpkin with a fork. Place it on a plate and microwave it for about 2 min. This will soften the skin and make it much easier to hack into! Let it cool just a little and cut into halves or quarters with a large knife. Scoop out the seeds and strings, and peel with a sharp vegetable peeler--OXO makes a good one. Then cut up. This method makes short work of any pumpkin or squash.
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