Roasted Pumpkin - Cider Soup

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“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"”
2hrs 20mins

Ingredients Nutrition


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

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