Roasted Pumpkin Soup with Apple Cider Cream
Here is my Soup of the Week recipe! I think you will all love this.
Pumpkin recipe season is in full swing so I think this is a fitting recipe.
If you haven’t ever had a pumpkin or squash soup, now is a great time to try it. It’s one of those things that at first seems a tad strange, but it is actually a wonderful thing, which you will realize once you try it 🙂Â
It makes a great first course before a roasted chicken (or a turkey!) or really before any meat course. It is silkie, and creamy and delicious. The sage in this recipe helps to make it more than just a soupy pumpkin pie filling, this is a savory soup with apple notes and it is simply divine. My family truly loved it, with the exception of my 4-year-old. I got a crinkled nose from him.Â
Personally I am madly in love with finding ways to use my pumpkins from my CSA box that aren’t pie (much to my 8-year-old’s dismay) I love pumpkin pie but it is really nice to branch out once in a while. Last night I also did a pasta sauce with chanterelle mushrooms that everyone gobbled up, so fun!
So try this tonight and let me know what you think….
- 2 baking pumpkins, each about 2 lb., quartered and
- seeded
- 2 tablespoons olive oil or bacon fat
- 2 carrots, peeled and thickly sliced
- 3 shallots, thickly sliced
- 1 celery stalks, thickly sliced
- Salt and freshly ground pepper, to taste
- 2 garlic cloves, minced
- ¼ teaspoon freshly grated nutmeg
- 2 teaspoons minced fresh sage
- 6 cups chicken broth
- ½ cup heavy cream
- ¼ cup apple cider, reduced to 1 tablespoon and cooled
- Preheat your oven to 425Ëš.
- Place the pumpkin cut side down on a rimmed baking sheet and bake until soft, about 30-40 minutes.
- Once soft, remove from the oven and allow to cool while you make the rest of the soup.
- In a stock pot or dutch oven, heat about 2 tablespoons olive oil or bacon fat over medium heat.
- Add the carrots, shallots and celery and cook until soft, about 4-5 minutes.
- Add the garlic, nutmeg, sage, salt and pepper, stir to combine.
- Scoop the flesh out of the pumpkin and add to the soup.
- Then pour in the broth and bring to a boil. Simmer for 15 minutes.
- While the soup is simmering, whisk the heavy cream just a bit so it has some body to it, you don't want whipped cream just slightly thickened, then whisk in the cider.
- Once the soup is done simmering you can use your immersion blender if you have one or pour the soup into your blender and blend until smooth (remember, if you use your regular blender, to remove that little thing from the center of the lid and put a towel over the top so the hot soup doesn't blow the lid off).
- Once the soup is smooth, dish it out into individual serving ramekins and drizzle with a little of the cream.
 
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Thanks for the delicious recipe Williams Sonoma!
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
