Roasted Pumpkin - Cider Soup Recipe

Name: Roasted Pumpkin - Cider Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F.
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.

1974

kcal

Calories

125

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Pumpkin - Cider Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pumpkin - Cider Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions