Hearty Roasted Pumpkin and Apple Soup
This Hearty Roasted Pumpkin and Apple Soup by renowned chef Kerry Simon is a comforting bowl full of flavors that celebrate autumn. The sweetness of roasted pumpkin pairs beautifully with the tartness of fresh apples and the earthiness of sage, creating a soup that warms the soul. Perfect for chilly days or as an elegant starter for dinner parties, this recipe is simple yet sophisticated, embodying the spirit of gourmet cooking at home. Don't forget to roast the pumpkin first for maximum flavor, and consider serving it with crusty bread or a light salad for a complete meal.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
butter
2 tablespoons (melted)
onion
1 (diced)
carrots
2 (peeled and diced)
apple
1 (peeled and diced)
fresh pumpkin
2 cups (roasted and diced)
sage leaves
1 tablespoon (chopped)
chicken stock
3 cups (low sodium preferred)
cream
1 cup (heavy or light)
salt
to taste
black pepper
to taste (freshly ground)
Instructions
1
Preheat the oven to 400 degrees F (200 degrees C). Prepare the pumpkin by cutting it in half, removing seeds, and cutting each half into several pieces. Place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30 to 40 minutes until tender. Once cool, peel away the skin and dice the flesh.
2
In a large stockpot over medium heat, melt the butter. Add the diced onion, carrots, apple, and sage. Sauté for 8-10 minutes until the vegetables are tender.
3
Add the roasted pumpkin to the stockpot and continue cooking for an additional 8-10 minutes, allowing the flavors to meld.
4
Using a food mill, food processor, or blender, puree the mixture until smooth. For blenders, you may need to add a bit of chicken stock to facilitate blending.
5
Return the puree to the stockpot and add the chicken stock. Bring to a simmer and let cook for 15 minutes to allow flavors to develop.
6
Stir in the cream and simmer for an additional 5 minutes, reducing heat to prevent boiling. Adjust seasoning with salt and freshly ground black pepper to taste.
7
Serve the soup hot, divided among 4 bowls. Garnish as desired and enjoy immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Roasted Pumpkin and Apple Soup?
It is a comforting autumn soup created by chef Kerry Simon that combines roasted pumpkin, tart apples, and earthy sage.
Who is the chef behind this recipe?
The recipe was created by the renowned chef Kerry Simon.
What are the primary flavors in this soup?
The soup features sweetness from roasted pumpkin, tartness from fresh apples, and earthiness from sage.
How do I prepare the pumpkin for roasting?
Cut the pumpkin in half, remove the seeds, and cut each half into several pieces before drizzling with olive oil, salt, and pepper.
What oven temperature is required for roasting the pumpkin?
The oven should be preheated to 400 degrees F (200 degrees C).
How long should the pumpkin roast in the oven?
Roast the pumpkin for 30 to 40 minutes until it is tender.
When should I peel the pumpkin?
Peel away the skin after the pumpkin has been roasted and allowed to cool.
What ingredients are sautéed in the butter?
Diced onion, carrots, apple, and sage are sautéed in melted butter.
How long should the vegetables be sautéed?
Sauté the vegetables for 8-10 minutes until they are tender.
What type of stock is recommended for this recipe?
The recipe calls for 3 cups of chicken stock, with a preference for low sodium.
How can I puree the soup mixture?
You can use a food mill, food processor, or a blender to achieve a smooth texture.
What should I do if the mixture is too thick to blend?
You may need to add a bit of chicken stock to the blender to facilitate the pureeing process.
How long should the soup simmer after adding the stock?
Return the puree to the pot with the stock and simmer for 15 minutes.
When is the cream added to the soup?
The cream is stirred in after the soup has simmered with the stock for 15 minutes.
What type of cream can be used?
You can use 1 cup of either heavy or light cream.
How long should the soup simmer after adding the cream?
Simmer for an additional 5 minutes after adding the cream.
How do I prevent the soup from boiling once the cream is added?
Reduce the heat to a low simmer to prevent boiling after stirring in the cream.
How should I season the final soup?
Adjust the seasoning with salt and freshly ground black pepper to taste.
How many servings does this recipe yield?
The recipe is designed to be divided among 4 bowls.
What are some serving suggestions for this soup?
It is recommended to serve the soup with crusty bread or a light salad.
Can I use fresh pumpkin for this recipe?
Yes, the recipe specifies 2 cups of fresh pumpkin that has been roasted and diced.
Is this soup suitable as a starter?
Yes, it is described as an elegant starter for dinner parties.
How much sage is required?
The recipe requires 1 tablespoon of chopped fresh sage leaves.
What is the first step in the instructions?
The first step is to preheat the oven to 400 degrees F and roast the prepared pumpkin.
How much butter is used in the stockpot?
Use 2 tablespoons of melted butter.
What kind of apples should I use?
While any fresh apple works, the description notes their tartness pairs well with the pumpkin.
Do I add the pumpkin before or after pureeing?
Add the roasted pumpkin to the stockpot with the vegetables and cook for 8-10 minutes before pureeing.
What tags are associated with this recipe?
Tags include pumpkin soup, fall recipes, comfort food, vegetable soup, and gourmet soup.
Is the soup served hot or cold?
The soup should be served hot and enjoyed immediately.
What is the total time for the second simmer?
The total simmering time after adding stock and cream is approximately 20 minutes.