By ms_bold on August 19, 2002
Photo by ms_bold
Photo by ms_bold
"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""
Serving Size: 1 (837 g)
Servings Per Recipe: 6
"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!"
"Great soup and I loved it with creme fraiche."
"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."
"I'm a pumpkin lover and this is a great soup. When I reviewed the ingredients I was more than a little concerned the final product would be sweet -- but somehow it all balances out in the end and I never would have guessed there was an apple, carrots and brown sugar in it (the ingredients I found most upsetting LOL). The dollop of creme fraiche is a great touch -- love that extra bit of richness. You can make this as thick/thin as you like depending on the amount of chicken stock you use. This is also a very pretty soup --great color."