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Pumpkin Soup with Chili Cran-Apple Relish

Rachael Ray

Recipe courtesy Rachael Ray

Show: Food Network SpecialsEpisode: Rachael Ray's Thanksgiving in 60

Rated: 5 stars out of 5Rate itRead users' reviews (222)

  • Cook Time:

    25 min

  • Level:

    Easy

  • Yield:

    8 first course, 4 entree servings

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Times:

Prep
20 min
Inactive Prep
--
Cook
25 min
Total:
45 min
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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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Read more Comments & Reviews (222)

Comments & Reviews

  • recipe Pumpkin Soup with Chili Cran-Apple Relish
    Steph Austin, TX 11-09-2009

    Flag

    So-So

    Rated: 3 stars out of 5
    I thought it was just ok. My family members really liked it though. Not hard to make at all. A little bland. Tasted alot... better with extra hot sauce. I see that another reviewer said to make it ahead to let the flavors marry. I made it yesterday, so I'll try it again today to see if the flavors have come out a little more. I will also try adding cinnamon, as suggested.Read more
  • recipe Pumpkin Soup with Chili Cran-Apple Relish
    null null, null 11-08-2009

    Flag

    Awsome recipe

    Rated: 5 stars out of 5
    Love it. This recipe turns anything to do with pumpkin haters to pumpkin lovers.
  • recipe Pumpkin Soup with Chili Cran-Apple Relish
    Alexis Phoenix, AZ 11-07-2009

    Flag

    The Absolute Best!

    Rated: 5 stars out of 5
    Requested by family for third year running!
  • recipe Pumpkin Soup with Chili Cran-Apple Relish
    Wafa Columbia, MD 11-05-2009

    Flag

    Loved it!

    Rated: 5 stars out of 5
    The flavors were wonderful, particularly with the relish. We substituted 1/2 and 1/2 for the cream, and cooked pie pumpkins... for the canned. Any chance we could obtain the nutrition information on this recipe (carbs, sugars, etc)?Read more
  • recipe Pumpkin Soup with Chili Cran-Apple Relish
    Shannon Pittsburgh, PA 11-04-2009

    Flag

    Great flavors

    Rated: 4 stars out of 5
    I used this recipe because I had a huge pumpkin that I needed to use. So obviously I didn't use the canned pumpkin. I also... didn't use heavy cream because of the fat. Of course mine was not as thick. Instead, I added some arrowroot starch to thicken. Overall, good complexities with the relish. Would definitely do make this again!Read more
  • recipe Pumpkin Soup with Chili Cran-Apple Relish
    Stephanie Corona, CA 11-02-2009

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    Perfect for Fall!

    Rated: 5 stars out of 5
    I've made this several times and it is always a hit. I love pairing it with Rachael's Carmelized onion and pear panini... (delicious). It makes a great dinner on cool nights. I've made the soup with and without the relish and it works either way. If you're unsure about cooking with pumpkin, it's a great squash. You'll enjoy this soup! Thanks Rachael!Read more
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