In the heart of winter, when frosty mornings and early sunsets call for something truly comforting, this Roasted Pumpkin and Apple Cider Soup has become a favorite at Country Willows. The pumpkin is slowly roasted to bring out its natural depth and warmth, while apple cider adds a gentle sweetness that brightens even the coldest days. It’s the kind of soup meant to be savored—steaming bowls, quiet moments, and the simple pleasure of slowing down during the winter season. Here's the recipe so you can enjoy this winter comfort at home!
Roasted Pumpkin and Apple Cider Soup
Ingredients
One 4 ½ pound pumpkin (or 4 ½ pounds butternut squash)
6 tablespoons unsalted butter
¼ cup brown sugar
1 large onion, cut in large chunks
3 large carrots, cut in large chunks
4 garlic cloves, unpeeled
2 granny smith apples, peeled and quartered
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste
7 cups chicken stock
2 cups apple cider
1 teaspoon ground ginger
½ teaspoon ground mace
½ Apple sauce or crème fraiche
Directions
Preheat the oven to 350 degrees. Cut the pumpkin in half and scoop out the seeds, then place the halves cut-side up in a shallow roasting pan. Divide the butter and brown sugar between the pumpkin cavities. Arrange the onion, carrots, garlic, and apple around the pumpkin, then sprinkle everything with rosemary, salt, and pepper. Pour two cups of stock around the vegetables, cover the pan tightly with foil, and roast until the vegetables are very soft and caramelized, about 1½ to 2 hours.
Once roasted, scoop the pumpkin flesh out of the skins and squeeze the softened garlic from its cloves. Working in batches if needed, transfer the vegetables to a food processor and purée, adding enough stock to achieve a smooth, velvety texture. The soup base can be made up to this point and refrigerated for up to two days.
When ready to finish, transfer the purée to a large saucepan and whisk in the apple cider. Add additional stock as needed to reach your desired consistency, then season with mace and ginger. Bring the soup to a gentle boil, whisking occasionally, and simmer for about 10 minutes to allow the flavors to come together. Taste and adjust seasoning with salt and pepper as needed, then serve warm in soup bowls with a dollop of applesauce or crème fraîche.
