Pumpkin Soup with Chili Cran-Apple Relish

289 Ratings
Recipe courtesy ofRachael Ray

Total: 45 min Prep: 20 min Cook: 25 min

Yield: 8 first course, 4 entree servings

Level: Easy

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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

Directions

  • 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.

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289 Ratings

ALLISON T.
Great soup, you don't need the relish, just add 1/4-1/2 Cup of light brown sugar to the soup. I also used 1 C heavy and 1C light cream. Perfect See All Reviews Post Review

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