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

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2009


Recipe Summary

1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.

  • Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.


Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat.

Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

180 calories; protein 3.5g; carbohydrates 24.8g; dietary fiber 6.2g; sugars 10.7g; fat 9.1g; saturated fat 1g; vitamin a iu 14380.8IU; vitamin c 23.5mg; folate 33.9mcg; calcium 62.2mg; iron 1.2mg; magnesium 47.8mg; potassium 569.6mg; sodium 525.3mg; thiamin 0.1mg.

Reviews (8)

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24 Ratings
  • 5 star values: 1
  • 4 star values: 19
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
This soup was so good last year that I grew pie pumpkins this year to make this soup again. Read More
Rating: 3 stars
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. Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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! Read More
Rating: 4 stars
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. Debra Read More
Rating: 4 stars
In response to "taking forever to peel": There are pumpkins one does not need to peel. Here in Germany where they grow many different eating varieties of pumpkin (Kurbis) a popular type is the Hokkaido. You just dig out the seeds square it saute it a bit then follow the rest of your favorite recipe. The shell is totally eatable and adds to the color of the soup. I hope to be able to find this pumpkin upon my return to the States. Read More
Rating: 4 stars
I really was not a fan of this soup. I'm still giving it 3 stars just in case it was my pumpkins that were off. I used pie pumpkins. The flavor was just not that good. I've made other pumpkin soups that were less effort and a lot tastier. Read More
Rating: 4 stars
Mmm sounds yummy! Can't wait to try. Read More