Roasted Pumpkin Soup with Apple Cider Cream
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Prep time: 
Cook time: 
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Serves: serves 6
 
Ingredients
  • 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
Preparation Instructions
  1. Preheat your oven to 425˚.
  2. Place the pumpkin cut side down on a rimmed baking sheet and bake until soft, about 30-40 minutes.
  3. Once soft, remove from the oven and allow to cool while you make the rest of the soup.
  4. In a stock pot or dutch oven, heat about 2 tablespoons olive oil or bacon fat over medium heat.
  5. Add the carrots, shallots and celery and cook until soft, about 4-5 minutes.
  6. Add the garlic, nutmeg, sage, salt and pepper, stir to combine.
  7. Scoop the flesh out of the pumpkin and add to the soup.
  8. Then pour in the broth and bring to a boil. Simmer for 15 minutes.
  9. 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.
  10. 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).
  11. Once the soup is smooth, dish it out into individual serving ramekins and drizzle with a little of the cream.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/11/roasted-pumpkin-soup-with-apple-cider-cream/