I make no secret of my love for All Things Pumpkin. I'll happily bake and cook with pumpkin on a year-round basis, but the cool, crisp and/or blustery weather of Autumn makes pumpkin recipes all the more appealing.
Most pumpkin dishes employ a sweet spiced flavor profile, such as my favorite pumpkin pie or my two favorite pumpkin bread recipes. When it comes to dinner selections, however, I prefer the savory ones. I have a pumpkin soup recipe that I love (which I have shared here in the past), but when I saw this recipe for a savory Roasted Pumpkin Soup with Cider Cream from Williams-Sonoma, I had to give it a try.
n.o.e.'s notes:
- Although the recipe directs cutting the whole pumpkins in quarters to roast, I roasted mine in halves, drizzled with olive oil and pepper. I added the salt later, because I thought it might draw the moisture out of the pumpkin as it roasted.
- I love that this recipe combines the flavors of sage and nutmeg.
- To finish the soup, the recipe has a lovely whipped cream flavored with concentrated cider. Rather than reducing a bunch of cider, I used boiled cider from King Arthur Flour, and the cream was perfectly flavored.
- I found that a half recipe made a big vat of soup.
the verdict:
My husband, who is definitely not the pumpkin fan that I am, said when he tasted his soup, "This is perfection." Don't tell anyone, but I was actually a bit disappointed by his reaction, because it meant less leftover soup for me!
My husband, who is definitely not the pumpkin fan that I am, said when he tasted his soup, "This is perfection." Don't tell anyone, but I was actually a bit disappointed by his reaction, because it meant less leftover soup for me!
I'm sending this wonderful soup to my buddy Phyl to add to his pumpkin dinner roundup.
6 comments:
This soup sounds absolutely glorious. Can't wait to give it a try.
This looks so good! This is high on my list of recipes to try.
That looks so delicious, Nancy! I must try it.
Sounds like a perfect use for the boiled cider. I realized the other day that I've managed to use half my bottle (I've been adding it to homemade applesauce, among other things), so I ordered another one. =) I'm not a really big soup person, but this looks tasty.
Williams and Sonoma is just inundating us with amazing recipes these days! I have a pumpkin sitting on my porch waiting for it's moment to shine. It was destined for rice pidding but you never know.
Yes, I know full well your love of pumpkin!! I'm trying to revisit that issue for myself and this soup looks wonderful as I am a huge soup fan as you know. I also think I trust Jim a bit on these matters, Vanilla guy that he is and all, so might do a small batch of this in the next month, I'm sure Mark would like it!
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