Pumpkin Soup with Chili Cran-Apple Relish

Recipe courtesy Rachael Ray

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

Rated: 5 stars out of 5Rate itRead users' reviews (241)

RECIPE
COMMENTS & REVIEWS(241)

Cook Time:
25 min
Level:
Easy
Yield:
8 first course, 4 entree servings

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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Comments & Reviews

recipe Pumpkin Soup with Chili Cran-Apple Relish
Ashle Cottonwood, ID 03-18-2010
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VERY VERY GOOD
Rated: 5 stars out of 5

I thought this soup was very great. The relish was a great addition to the soup. I don't think it would be the same without... it. All together it was awesome and quite easy to make. Everyone that tried it thought it was good, they were a little skeptical when they heard it was pumpkin soup but it ended up being a huge hit. Read more
recipe Pumpkin Soup with Chili Cran-Apple Relish
Gracie Huntington Beach, CA 03-06-2010
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Unusual, but Great Soup
Rated: 5 stars out of 5

Loved the soup. I have made it many times. A real warmer upper on a cold winter day. Thanks, Rachael
recipe Pumpkin Soup with Chili Cran-Apple Relish
Dorothy Youngsville, NC 02-02-2010
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THE BEST "TO DIE FOR"
Rated: 5 stars out of 5

I love pumpkin anything, so I'm always looking for new recipes. I prepared everything on Sunday, warmed it up and served it... the following day (Monday). This was the best pumpkin soup I ever made/had. I used canned milk instead of cream. I almost didn't make the relish, thank goodness I made it because it's oh so good, the best. This is a keeper for sure. I plan on making this again and again, and sharing this recipe with family and friends.Read more
recipe Pumpkin Soup with Chili Cran-Apple Relish
Eileen Durham, NC 12-23-2009
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Oh my gosh incredible
Rated: 5 stars out of 5

I read at least 20 reviews of this soup before I decided to make it. I just finished preparing it for Christmas dinner (now... 12/23/09). I made the basic soup before adding the cream. Put the basic soup in refrigerator and will add the cream before serving on Christmas day. I used some suggestions from previous reviews like adding cinnamon and lots more of the other spices. I used Swanson's low sodium broth so I did need to add more salt. This is a soup that is out of this world. I took about 6 oz of the basic soup and added 1tbsp of cream to taste. I thought it was fantastic. This is a keeper and I can't wait to hear the rave reviews I know will come on Christmas Day when my family and guests taste this incredible soup. Read more
recipe Pumpkin Soup with Chili Cran-Apple Relish
Jennifer Atkinson , NH 12-23-2009
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I could eat the whole pot
Rated: 5 stars out of 5

Sooooooo yummy! Even my very picky brother loved this soup. You MUST have it with the relish--it MAKES the soup! I double... the relish recipe because you want plenty swirling around in the bowl. I just sent this recipe to my Mom to make for Christmas Day! Hi Mom! Hope you make it as yummy as I do! Ha!Read more
recipe Pumpkin Soup with Chili Cran-Apple Relish
SHANA New Orleans, LA 12-22-2009
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Awesome soup.
Rated: 5 stars out of 5

This soup is amazing, really delicious and incredibly easy to make. We made it for Thanksgiving and people liked it so much... that we're making it again for Christmas. I didn't make the Cran-Apple relish though, I just made my regular orange cranberry sauce and dolloped that in the middle, and it was amazing.Read more