1 Video | Photo: Pumpkin Soup with Chili Cran-Apple Relish Recipe
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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By Audacious Aurora
St. Louis
on May 08, 2012
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Awesome! Wow, I was very impressed with the taste of the pumpkin. I've never had good pumpkin soup until now. I did make the relish w/o the apples (didn't have any on hand, and it really did make the soup. I added a large drizzle of maple syrup after I whisked in the pumpkin. I liked the added sweetness to contrast the hot sauce and tartness of the cranberries. I WILL be making this again : Next time, I will be sure to have apples so I can get the full experience. Great on rainy Spring evenings, not just Thanksgiving!
By kiele1_2681381
Makawao, HI
on March 22, 2012
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I have been making this for a few years now for Thanksgiving and other occasions. EVERYONE loves it. I get requests constantly. So good. I replace the the heavy cream w/ 1/2 & 1/2 and add more hot sauce and fresh nutmeg only. Awesome! ps. I have never made it with relish. Option for a scoop of sour cream and sprinkle of chives.
By JroTan
on January 08, 2012
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Great soup. My husband and I love it. I have made it 3 times since I found it in December. Very easy to make. Thanks Rachel!
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