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Roasted Pumpkin-Apple Soup

November/December 2009

Your rating: None Average: 3.6 (173 votes)

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...
Roasted Pumpkin-Apple Soup

21 Reviews for Roasted Pumpkin-Apple Soup

09/25/2013
Anonymous
Switched it up for ease.

I cheated and used canned pumpkin for a quick weeknight dinner and threw it and the apples together in the pot with an onion to cook. Used an immersion blender and it turned out good. Also didn't have hazelnuts, but the sage really added a nice flavor. I'd like to roast it all fresh when I have more time.

Comments
05/30/2012
Anonymous
A new favourite

I made this soup for a progressive dinner party, some weeks ago, and must say that it was an absolute hit ! I was badgered for the duration of the night by nosy neighbours trying to wheedle the recipe out of me. This is definitely going in to the recipe book!!

Hearty, filling
Comments
01/02/2012
Anonymous
Easier prep/tips

There is no need to peel squash before roasting. Using a large sharp butcher knife, cut into 1/2 or 1/4's or what ever (depending on the size you are starting with) Then place meat side down on a cookie sheet and roast at 400 until a fork can pierce the skin easily. (higher heat can cause bitterness if it gets burnt) Let cool until you can handle (or even in the fridge over night). The skin comes right off and if there are any burnt edges you can easily cut them off the larger pieces. I personally sauted the apple pieces on the stove with a bit of unsalted butter and the spices and then did the blending. I used several small uncarved carving pumkins from Halloween which aren't usually too flavorfull but they were just right.

easy, tasty very good for you!
Comments
01/02/2012
Anonymous
No need to peel squash before roasting...

There is no need to peel squash before roasting. Using a large sharp butcher knife, cut into 1/2 or 1/4's or what ever (depending on the size you are starting with) Then place meat side down on a cookie sheet and roast at 400 until a fork can pierce the skin easily. (higher heat can cause bitterness if it gets burnt) Let cool until you can handle (or even in the fridge over night). The skin comes right off and if there are any burnt edges you can easily cut them off the larger pieces. I personally sauted the apple pieces on the stove with a bit of unsalted butter and the spices and then did the blending. I used several small uncarved carving pumkins from Halloween which aren't usually too flavorfull but they were just right.

Comments
12/07/2011
Anonymous

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.

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