Roasted Pumpkin-Apple Soup

I made it just as the directions said and its tastes like warm pumpkin. nothing good about it. Feel bad wasting pumpkin

It was good, but seemed to be missing something (I did use butternut squash in lieu of pumpkin, as the store was out of pumpkin). I feel like this could be a phenomenal recipe with some extra flavors. Did anyone try adding any other spices? Garlic? Maybe a little cumin? I have no idea where to start

bland This was just a bland soup. I can't tell if it needed more sage, more spices, or maybe some cream? Have had other pumpkin / squash soup and loved it, but this tasted sort of like unseasoned pureed squash. I wasn't terrible, but it certainly wasn't anything special. Pros: healthy Cons: didn't taste great

blandThis was just a bland soup. I can't tell if it needed more sage, more spices, or maybe some cream? Have had other pumpkin / squash soup and loved it, but this tasted sort of like unseasoned pureed squash. I wasn't terrible, but it certainly wasn't anything special.Pros: healthyCons: didn't taste great

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 Cons: None to my knowledge

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.

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.

This did NOT taste good. I served it as a first course for Thanksgiving and the nicest thing anyone could say was that it reminded them of baby food!!! I won't waste my time again

This did NOT taste good. I served it as a first course for Thanksgiving and the nicest thing anyone could say was that it reminded them of baby food!!! I won't waste my time again

I used fuji apples rather than tart apples. It was good and not as tart. I made a second batch using a pumpkin left over from Halloween...not a "pie pumpkin." NO WHERE near as good. Tasted more like some kinds of squash/vegetable soup. Perhaps would have been appetizing had I not been anticipating the smoothness and sweetness of pumpkin soup. Cutting the pumpkin into large chunks and microwaving till slightly tender made peeling and chopping MUCH easier. I cut large chunks and microwaved each for @4 minutes. Cut each chunk into strips then into chunks then cut peels off each chunk as putting them into bowl. Time-consuming, but not near as tedious.

This soup is delicious! I added some onion to the pumpkin and apple roast. Some yogurt added to the bowl added a little kick. Easy and delicious.