Save Recipe Print
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
8 first course, 4 entree servings
Level:
Easy
Total:
45 min
Prep:
20 min
Cook:
25 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.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

7-Can Soup

Recipe courtesy of Ree Drummond

Hot and Sour Soup

Recipe courtesy of Tyler Florence

Chicken Soup

Recipe courtesy of Ina Garten

Tuscan Tomato and Bread Soup - Pappa al Pomodoro

Recipe courtesy of Anne Burrell

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword