This is listed as gluten-free, but not all chicken stocks are GF. If this is a consideration for someone you'll be sharing this soup with, be sure to read the labels.
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.
22 Reviews for Roasted Pumpkin-Apple Soup
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.
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.