Roasted Pumpkin-Apple Soup

November/December 2009

Your rating: None Average: 3.6 (202 votes)

Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal.

"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

22 Reviews for Roasted Pumpkin-Apple Soup


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.



Steaming the pumpkin (cut up) first will make it much easier to peel.


This is an awesome soup. I first made it with Delicata squash (we get tons of various winter squashes through our CSA), and it was super sweet. My kids lapped it up. The hazelnuts are a must; they finish the flavor/texture nicely. I cannot find hazelnut oil in my town, however, but it's fine without.

I just made a HUGE pot of this to serve at our Christmas party. An odd choice for serving, I know, but I only had one person out of about 20 that didn't like it. Many asked for the recipe. This time I used a Blue Hokkaido squash and it wasn't as sweet, but I actually liked it better. The type of squash used will definitely determine your final result! Fabulous.

I peeled the Delicata with a veg peeler, and I would do the same with a Butternut. The Hokkaido is more pumpkin-ish and harder to cut, though. I halved it, scooped the seeds, and placed it in a 13x9" pan. I baked it with 1/4" of water at 350 about an hour, so it was beginning to be tender, but not falling apart, and then let it cool. It was easy to peel then, and I chopped it up and proceeded with roasting it as the recipe stated.


I made this with butternut squash and it was not good.

Comments (1)


Anonymous wrote 2 years 6 weeks ago

Why did you give it 4 stars?

Why did you give it 4 stars?


Mmm sounds yummy! Can't wait to try.


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