Roasted Pumpkin - Cider Soup

"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""
photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
2hrs 20mins




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

Questions & Replies

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  1. 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!
  2. Great soup and I loved it with creme fraiche.
  3. 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.
  4. 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.



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