Roasted Pumpkin Soup with Cider Cream

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.
Average Customer Rating:
3 out of 5
3
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Roasted Pumpkin Soup with Cider Cream
Review 1 for Roasted Pumpkin Soup with Cider Cream
3 out of 5
3 out of 5
kmdunn
,Bath
,MI
December 16, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
0points
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More time, more time, more time
December 16, 2013
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!
Pros: Yield, Healthy, Adaptable, Will Make Again
Review 2 for Roasted Pumpkin Soup with Cider Cream
3 out of 5
3 out of 5
annelovestocook
,Portland
,OR
October 31, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
-1point
0of 1found this review helpful.
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Different than Expected
October 31, 2012
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.
Pros: Yield, Healthy
Cons: Taste, Lengthy