Roasted Pumpkin Cider Soup Recipes

ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP

Steps:

• Preheat oven to 375 degrees and line a baking sheet with foil.
• Cut the pumpkin and butternut squash into quarters and scoop out the seeds.
• Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
• Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh.
• Remove from the oven and cool slightly then peel of the skin and cut into cubes.
• Add the 2 teaspoons of olive oil to a large pot and heat over medium high heat.
• When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
• Add in the roasted butternut squash and pumpkin and stir to combine.
• Add in the nutmeg, coriander, kosher salt and white pepper and stir together.
• Pour in the broth and bring to a boil over medium heat.
• Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth.
• Taste and add more seasoning if needed.
• Top the soup with some of the spiced pepitas.
• Heat a small non-stick skillet over medium heat.
• In a small bowl toss together the pepitas, oil and spices until coated.
• Add the pepitas to the skillet and toast until they start to turn lightly brown and become fragrant.
• Remove from the heat and cool.

PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
• Bake in the preheated oven until soft, about 45 minutes.
• While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
• Bake in the preheated oven until soft, 30 to 40 minutes.
• Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
• Puree soup using an immersion blender until smooth.

CREAMY ROASTED PUMPKIN SOUP

Steps:

• Preheat the oven to 425°F/220°C/gas mark 7. Line a large baking sheet with parchment paper.
• Carefully cut the pumpkin in half and scoop out the seeds and stringy bits. Slice each pumpkin half into 1"(2.5 cm) thick strips. Arrange the strips on the baking sheet. Brush all sides of the flesh with 2 tablespoons of oil. Set aside.
• Keeping the garlic bulb intact, slice the tops off of the garlic cloves with a large knife. Drizzle the cloves with 1 teaspoon (5 mL) of oil. Wrap the garlic bulb in foil and set on the baking tray with the pumpkin. Roast in the preheated oven for 30-40 minutes, flipping the pumpkin after 20 minutes. The pumpkin is cooked once the flesh is easily pierced with a fork and some caramelization is visible. The garlic is cooked once the cloves are soft and golden. If your garlic bulb is really big, you may need to roast it longer.
• Open the foil packet around the garlic bulb. Allow the pumpkin and garlic to cool until you can safely handle it, about 10 minutes. Remove the peel from the pumpkin strips with a small knife, discarding the skin (this is not edible for most pumpkins). Use the tip of the knife or your fingers to remove the soft garlic cloves.
• In a Dutch oven or large heavy-bottomed pot over medium heat, add 2 tablespoons (30 mL) oil. When the oil is shimmering, add the onions, apples, cinnamon, cayenne pepper, and ginger, stirring occasionally for 5-8 minutes or until the onion is translucent and the apple softened. Deglaze with the beer (or substitute per ingredient list.)
• If you have a high-powered blender, add the cashews to the pot (if you don't have a high-powered blender, see Notes below.) Reduce the heat and simmer until the moisture is reduced by about half, about 5 minutes. In the meantime, peel the skin off the pumpkin wedges and discard the skins. Remove the skin from the roasted garlic cloves.
• Add the pumpkin flesh, roasted garlic, and the onion-cashew mixture from the pot to a blender with 2 cups (500 mL) of broth. If you have a small blender, you'll need to do this in batches. It's not safe to overfill a blender with hot liquids as the steam creates pressure and can pop the lid off, spraying scalding liquid on you.
• Add the pumpkin soup and remaining 1 cup (250 mL) of broth back to the pot over medium heat - bring to a boil then reduce to a simmer for about 10 minutes to bring the flavors together. Stir occasionally. If using canned coconut milk or non-dairy milk instead of cashew cream, add it in at this time. If you'd like to thin the soup, add a bit more broth. If you'd like to thicken the soup, allow it to simmer until thickened as desired. Add salt and pepper to taste.
• If serving at the table, transfer the soup to a terrine. Otherwise, ladle the soup into serving bowls. Garnish with toasted pepitas, crispy chickpeas, or a dollop of unsweetened vegan yogurt/sour cream or a drizzle of canned coconut milk, as desired.
• Store cooled soup in an airtight container for up to 5 days in the refrigerator. May be frozen in an airtight container for 3-6 months.

ROASTED PUMPKIN - CIDER SOUP

Steps:

• Preheat oven to 350°F.
• Cut pumpkin in half and scoop out seeds.
• Place in shallow roasting pan, cut sides up.
• Divide butter and brown sugar among cavities.
• Arrange onion, carrots,garlic and apple around pumpkin.
• Sprinkle with rosemary and salt and pepper.
• Pour 2 cups of stock around vegetables and cover pan with foil.
• Roast until vegetables are very soft and caramelized, 1 1/2 to 2 hours.
• Scoop pumpkin out of skin.
• Squeeze garlic out of skin.
• Process in food processor, in batches if necessary, adding enough stock to achieve a smooth puree.
• (Can be made to this point and refrigerated for 2 days).
• Transfer puree to a large saucepan and whisk in cider.
• Add as much of remaining stock as necessary to achieved desired consistency.
• Season with mace and ginger.
• Bring to boil, whisking, and simmer for 10 minutes to blend flavors.
• Re season with salt and pepper if necessary.
• Serve in soup bowls with a dollop of creme fraiche.