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 (239)

RECIPE
COMMENTS & REVIEWS(239)

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
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
recipe Pumpkin Soup with Chili Cran-Apple Relish
Marianne Watkinsville, GA 12-10-2009
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What a HIT!!
Rated: 5 stars out of 5

I made this for all of my friends that came over for a pre-thanksgiving celebration.... everyone loved it! It was our first... course and a perfect way to entertain while others were still preparing their dish. The relish is really what brings everything together with all of its different flavors and texture combinations. Feel free to add pumpkin spice to really bring out that pumpkin flavor! Make sure to serve while it's still hot otherwise it won't be as satisfying. This soup will be great for Christmas day too!Read more
recipe Pumpkin Soup with Chili Cran-Apple Relish
Katie Birmingham, AL 12-02-2009
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GREAT!
Rated: 5 stars out of 5

I made this for a dinner party and everyone LOVED it! Next time I will try to use half-and-half to reduce the calories. ... DON'T omit the relish. It is delish!Read more