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...

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20 Reviews for Roasted Pumpkin-Apple Soup

05/30/2012

Anonymous

Recommends this recipe

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!!

Pros: Hearty, filling

Comments

01/02/2012

Anonymous

Recommends this recipe

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.

Pros: easy, tasty very good for you!

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01/02/2012

Anonymous

Recommends this recipe

No need to peel squash before roasting...

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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11/27/2010

aabrian

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 roast than the pumpkin. Maybe it should added along with the sage to give the pumpkin a head start. Perhaps peeling the apples would get rid of some of the bitterness.

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