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Williams Sonoma Roasted Pumpkin and Cider Cream Soup Recipe

Looking for an easy Williams Sonoma Roasted Pumpkin and Cider Cream Soup recipe? Learn how to make Williams Sonoma Roasted Pumpkin and Cider Cream Soup using healthy ingredients.


Submitted by kashley1229

Makes 14 servings



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. OMG!

Recipe Ingredients for Williams Sonoma Roasted Pumpkin and Cider Cream Soup

6 lb. Pumpkin
2 tbsp Olive oil
1 salt to taste
1 freshly ground pepper, to taste
4 carrots, peeled and thickly sliced
84 g. g) shallots, thickly sliced
1 1/2 cups celery stalks, thickly sliced
4 garlic cloves, minced
3/4 tsp. freshly grated nutmeg
1 tbs. minced fresh sage
12 cups low sodium chicken broth
1/2 cup heavy cream
2 tbsp apple cider

Recipe Directions for Williams Sonoma Roasted Pumpkin and Cider Cream Soup

  1. Position 1 rack in the upper third of an oven and 1 rack in the lower third, and preheat to 425F.

  2. Divide the pumpkins among 2 baking sheets. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the pumpkins, cut side down, on the baking sheets. Roast, turning the pumpkins occasionally, until they are tender and beginning to brown, about 45 minutes; rotate the baking sheets halfway through the roasting time. Let the pumpkins cool, then scoop the flesh into a bowl.

  3. In a large stockpot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth.

  4. In a bowl, whisk the cream until slightly thickened. Whisk in the reduced apple cider until blended. Ladle the soup into warmed bowls and drizzle with the cider cream. Serve immediately. Serves 12 to 14.

Categories

Soup

Nutrition Facts
Serving Size 446.0g
Amount Per Serving
Calories
112
Calories from Fat
34
% Daily Value*
Total Fat
3.8g
6%
Saturated Fat
1.4g
7%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
99mg
4%
Potassium
782mg
22%
Total Carbohydrates
17.4g
6%
Dietary Fiber
1.8g
7%
Sugars
4.0g
Protein
4.2g
Vitamin A 349% Vitamin C 33%
Calcium 6% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in iron
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
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