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    You are in: Home / Recipes / Roasted Pumpkin - Cider Soup Recipe
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    Roasted Pumpkin - Cider Soup

    Roasted Pumpkin - Cider Soup. Photo by ms_bold

    1/1 Photo of Roasted Pumpkin - Cider Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    2 hrs

    20 mins

    ms_bold's Note:

    I adopted this recipe after Mean Chef (IHHDRO) left the site. My original review comments stated, "I had a nice butternut squash in my pantry that begged to be made into this soup. It was heavenly. Even my hubby, who really likes "manly" foods had 2 bowls of this soup. LOL Roasting the veggies brings out their best essence. The flavors meld perfectly and provide a rich and substantial soup. I did use a bit more onion, and didn't add the creme fraiche when serving. Still, this soup was tops. It is essential to a good fall menu." Source: "The New England Cookbook"

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Cut pumpkin in half and scoop out seeds.
    3. 3
      Place in shallow roasting pan, cut sides up.
    4. 4
      Divide butter and brown sugar among cavities.
    5. 5
      Arrange onion, carrots,garlic and apple around pumpkin.
    6. 6
      Sprinkle with rosemary and salt and pepper.
    7. 7
      Pour 2 cups of stock around vegetables and cover pan with foil.
    8. 8
      Roast until vegetables are very soft and caramelized, 1 1/2 to 2 hours.
    9. 9
      Scoop pumpkin out of skin.
    10. 10
      Squeeze garlic out of skin.
    11. 11
      Process in food processor, in batches if necessary, adding enough stock to achieve a smooth puree.
    12. 12
      (Can be made to this point and refrigerated for 2 days).
    13. 13
      Transfer puree to a large saucepan and whisk in cider.
    14. 14
      Add as much of remaining stock as necessary to achieved desired consistency.
    15. 15
      Season with mace and ginger.
    16. 16
      Bring to boil, whisking, and simmer for 10 minutes to blend flavors.
    17. 17
      Re season with salt and pepper if necessary.
    18. 18
      Serve in soup bowls with a dollop of creme fraiche.

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    Ratings & Reviews:

    • on November 27, 2009


      Delicious and very Flavorful! I omitted the butter and mace (didn't have any), used only 1 cup of cider and added a lot of ginger. I loved the idea of roasting all the vegetables together instead of having to peel the pumpkins!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2008


      Great soup and I loved it with creme fraiche.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2007


      I was quite suprised by how well this turned out. Like the previous rater, I was skeptical about the mix of sweet and savory, but it turned out well. Neither my husband nor I cared for the creme fraiche though. He added a little Merlot to his and I put some applesauce in mine (the apple flavor compliments the others well). The only change I'll make next time is that I think I'll use two apples. Can't wait to make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Roasted Pumpkin - Cider Soup

    Serving Size: 1 (837 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 436.4
    Calories from Fat 205
    Total Fat 22.7 g
    Saturated Fat 12.9 g
    Cholesterol 66.1 mg
    Sodium 442.9 mg
    Total Carbohydrate 51.6 g
    Dietary Fiber 3.7 g
    Sugars 23.0 g
    Protein 11.7 g

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