Rating: 3.5 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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

Source: EatingWell Magazine, November/December 2009

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Recipe Summary

total:
1 hr 10 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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.

Tips

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

about 1 cup
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.

1 starch, 1/2 fruit, 2 fat

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