Total:
45 min
Active:
20 min
Yield:
8 first course, 4 entree servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
8 first course, 4 entree servings
Level:
Easy

Ingredients

Relish:

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Pumpkin and Black Bean Soup

Recipe courtesy of Rachael Ray

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Minestrone Soup

Recipe courtesy of Ellie Krieger

Kale Soup

Recipe courtesy of Trisha Yearwood

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking