Roasted Pumpkin - Cider Soup

Name: Roasted Pumpkin - Cider Soup
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 6 serving(s)
Ingredients: 4 1/2 lbs hubbard squash or 4 1/2 lbs butternut squash; 6 tablespoons unsalted butter; 1/4 cup brown sugar; 1 large onion, cut in large chunks; 3 large carrots, cut in large chunks; 4 garlic cloves, unpeeled; 1 granny smith apple, peeled and quartered; 1 tablespoon fresh rosemary, chopped; salt and pepper; 7 cups chicken stock; 2 cups apple cider; 1 teaspoon ground ginger; 1/2 teaspoon ground mace; 1/2 cup creme fraiche

Submitted by Ms B.

"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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photo by Ms B.

Ready In:: 2hrs 20mins
Ingredients:: 14
Serves:: 6

ingredients

4 ¹⁄₂ 4 1/2 lbs hubbard squash or 4 1/2 lbs butternut squash
6 tablespoons unsalted butter
¹⁄₄ cup brown sugar
1 large onion, cut in large chunks
3 large carrots, cut in large chunks
4 garlic cloves, unpeeled
1 granny smith apple, peeled and quartered
1 tablespoon fresh rosemary, chopped
salt and pepper
7 cups chicken stock
2 cups apple cider
1 teaspoon ground ginger
¹⁄₂ teaspoon ground mace
¹⁄₂ cup creme fraiche

directions

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.

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Reviews

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!

Yoga Booty
Great soup and I loved it with creme fraiche.

BethanyGoad
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.

The Pixelated Vegetarian
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.

Shelly