This soup was so good last year that I grew pie pumpkins this year to make this soup again.
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.
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.
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
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!
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
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.
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.
Mmm sounds yummy! Can't wait to try.
