This did NOT taste good. I served it as a first course for Thanksgiving and the nicest thing anyone could say was that it reminded them of baby food!!! I won't waste my time again
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
I used fuji apples rather than tart apples. It was good and not as tart. I made a second batch using a pumpkin left over from Halloween...not a "pie pumpkin." NO WHERE near as good. Tasted more like some kinds of squash/vegetable soup. Perhaps would have been appetizing had I not been anticipating the smoothness and sweetness of pumpkin soup.
Cutting the pumpkin into large chunks and microwaving till slightly tender made peeling and chopping MUCH easier. I cut large chunks and microwaved each for @4 minutes. Cut each chunk into strips then into chunks then cut peels off each chunk as putting them into bowl. Time-consuming, but not near as tedious.
In response to "taking forever to peel": There are pumpkins one does not need to peel. Here in Germany, where they grow many different eating varieties of pumpkin (Kurbis), a popular type is the Hokkaido. You just dig out the seeds, square it, saute it a bit then follow the rest of your favorite recipe. The shell is totally eatable and adds to the color of the soup. I hope to be able to find this pumpkin upon my return to the States.
I just finished making this soup, and it's absolutely delicious. However, it took me forever to peel the pumpkin. There must be an easier way to do this.