Steaming the pumpkin (cut up) first will make it much easier to peel.
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.
21 Reviews for Roasted Pumpkin-Apple Soup
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.
Mmm sounds yummy! Can't wait to try.