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.

READER'S COMMENT:

"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...

Create a Review

20 Reviews for Roasted Pumpkin-Apple Soup

10/19/2010

Anonymous

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.

Comments

10/10/2010

Anonymous

This soup was so good last year that I grew pie pumpkins this year to make this soup again.

Comments

10/01/2010

Anonymous

SOOOOO good!

Comments

09/24/2010

Anonymous

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.

Debra

Comments