Recipes Soups Basics Roasted Pumpkin Soup with Cider Cream
Roasted Pumpkin Soup with Cider Cream

Roasted Pumpkin Soup with Cider Cream

Roasted Pumpkin Soup with Cider Cream is rated 3.7 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 80 minutes
Servings: 14
For cooking, use small, sweet pumpkin varieties with a thick flesh and a fairly small seed cavity, such as the Sugar Pie, Baby Bear or Cheese pumpkin. Field pumpkins have a fibrous flesh that is not good for cooking. Instead of pumpkin, you can use kabocha squash, which has bright green skin marked with paler green stripes and pale orange flesh.

Ingredients:

  • 4 baking pumpkins or kabocha squash, each about 2 lb., quartered and
      seeded
  • Olive oil as needed
  • Salt and freshly ground pepper, to taste
  • 4 carrots, peeled and thickly sliced
  • 6 shallots, thickly sliced
  • 2 celery stalks, thickly sliced
  • 4 garlic cloves, minced
  • 3/4 tsp. freshly grated nutmeg
  • 1 Tbs. minced fresh sage
  • 12 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup apple cider, reduced to 2 Tbs. and cooled

Directions:

Position 1 rack in the upper third of an oven and 1 rack in the lower third, and preheat to 425°F.

Divide the pumpkins among 2 baking sheets. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the pumpkins, cut side down, on the baking sheets. Roast, turning the pumpkins occasionally, until they are tender and beginning to brown, about 45 minutes; rotate the baking sheets halfway through the roasting time. Let the pumpkins cool, then scoop the flesh into a bowl.

In a large stockpot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth.

In a bowl, whisk the cream until slightly thickened. Whisk in the reduced apple cider until blended. Ladle the soup into warmed bowls and drizzle with the cider cream. Serve immediately. Serves 12 to 14.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Made a shortcut I made this the first time for a wine dinner party. Paired it with a Riesling wine. Everyone went wild over it. Evan the men that don't eat creamed soups. The next time I made it I used pumpkin from the can. It was just as good and my very difficult child to feed loved it. He was begging me to put the left over with his name on it. I did.
Date published: 2014-09-19
Rated 3 out of 5 by from More time, more time, more time The basics of this recipe are great. But it takes a LOT more than 7 minutes for "thickly cut" carrots and celery to go from raw to soft. I cooked those veggies for at least 40 minutes. Then, recipe as is, until the instruction to "simmer for 15 minutes." I simmered the soup before blending for about 90 minutes, then blended it. The flavors were incredible. Deep, rich, no one flavor overpowering the others. My dinner guests were over the moon happy with this as an entree with some salad and crusty bread on the side. This was my 2nd time making it. The first time I followed the recipe almost exactly, and it was tasty but nowhere near the ambrosia it became with MORE TIME. Oh, and above all, DO NOT SKIP THE CIDER CREAM!
Date published: 2013-12-16
Rated 3 out of 5 by from Different than Expected I was kind of disappointed in this soup. The chicken broth was the prominent flavor. I was expecting something milder, with more emphasis on the pumpkin flavor. I probably won't make this again. First time I was disappointed with a William Sonoma recipe.
Date published: 2012-11-01
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