Food Network: Pumpkin Soup with Chili Cran-Apple Relish

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Pumpkin Soup with Chili Cran-Apple Relish
Recipe courtesy Rachael Ray

Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already
washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock

1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg

Relish:
1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon

Instructions

Heat a medium soup pot over medium to medium high
heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the
veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour,
poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in
chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to
incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in
cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice,
cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few
spoonfuls of relish.