Roasted Pumpkin – Cider Soup Recipe ๐๐ฒ
Overview:
- Name: Roasted Pumpkin – Cider Soup
- Category: Thanksgiving
- Keywords: Weeknight, Oven, < 4 Hours
- Servings: 6
- Cook Time: 20 minutes
- Prep Time: 2 hours
- Total Time: 2 hours 20 minutes
- Calories: 436.4 per serving
- Rating: 5 stars
Description:
Welcome to a savory delight that captures the essence of fall in every spoonful! This Roasted Pumpkin – Cider Soup recipe, inspired by the culinary wisdom of Mean Chef from “The New England Cookbook,” celebrates the season’s bounty with a tantalizing blend of roasted pumpkin, crisp apple cider, and aromatic spices. It’s a hearty addition to your Thanksgiving menu or any cozy autumn gathering.
Ingredients:
- 4 1/2 tablespoons unsalted butter
- 6 tablespoons brown sugar
- 1/4 onion, diced
- 1 carrot, chopped
- 3 garlic cloves
- 4 granny smith apples, quartered
- 1 sprig fresh rosemary
- 1 cup apple cider
- 1 teaspoon ground ginger
- 1 teaspoon ground mace
- Salt and pepper to taste
- Dollop of creme fraiche for serving
Instructions:
| Step | Description |
|---|---|
| 1. | Preheat your oven to 350ยฐF (175ยฐC). |
| 2. | Cut the pumpkin in half and scoop out the seeds, creating a hollow center. |
| 3. | Place the pumpkin halves in a shallow roasting pan, cut sides up. |
| 4. | Divide the unsalted butter and brown sugar among the cavities of the pumpkin. |
| 5. | Surround the pumpkin with diced onion, chopped carrots, garlic cloves, and quartered granny smith apples in the roasting pan. |
| 6. | Sprinkle the vegetables and apples with fresh rosemary, salt, and pepper for added flavor. |
| 7. | Pour 2 cups of vegetable stock around the vegetables in the roasting pan, then cover the pan with aluminum foil to seal in the flavors. |
| 8. | Roast the vegetables in the preheated oven until they become very soft and caramelized, usually for about 1 1/2 to 2 hours. |
| 9. | Once the vegetables are roasted to perfection, scoop the pumpkin flesh out of its skin and squeeze the garlic cloves out of their skins. |
| 10. | Process the roasted vegetables and pumpkin flesh in a food processor until smooth, adding vegetable stock as needed to achieve a creamy consistency. |
| 11. | At this stage, you can refrigerate the puree for up to 2 days if preparing ahead. |
| 12. | Transfer the puree to a large saucepan and whisk in the apple cider. |
| 13. | Gradually add the remaining vegetable stock until you reach your desired soup consistency. |
| 14. | Season the soup with ground ginger and mace, adjusting the seasoning to your taste preferences. |
| 15. | Bring the soup to a gentle boil while whisking, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld. |
| 16. | Taste the soup and adjust the seasoning with additional salt and pepper if necessary. |
| 17. | Serve the soup hot in individual bowls, each adorned with a dollop of creme fraiche for a touch of indulgence. |
Tips for Success:
- Roasting Perfection: Take your time roasting the vegetables until they are tender and caramelized, as this enhances the depth of flavor in the soup.
- Make Ahead: Feel free to prepare the puree ahead of time and refrigerate it for up to two days, allowing you to streamline your cooking process on the day of serving.
- Customization: Adjust the seasoning and consistency of the soup according to your preferences, experimenting with different spices and textures to create your signature version.
Indulge in the warmth and comfort of autumn with each spoonful of this soul-soothing Roasted Pumpkin – Cider Soup. Whether shared at the Thanksgiving table or enjoyed on a cozy weeknight, it’s sure to become a seasonal favorite for your family and friends! ๐๐ฅฃ
