Pumpkin Soup with Chili Cran-Apple Relish

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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!

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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.

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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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Only my second foray into the land of soups, but my wife loved it. The relish really made the dish.

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This is fantastic! It does need the relish to complete the soup. I am looking forward to making this again for more people.

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Made it twice, first time too sagey...second time cut the poultry seasoning in half. Amazing, the relish was good enough to eat alone!

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Made this soup for the first time and it turned out good. It bit bland when its done. Tasted too much like chicken broth and not pumpkin so I added another can and more spices and it turned out great. I would recommend playing with it to your liking. I froze the left overs which defrost well.

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I made this as a first-course for dinner party of 4 and it was a BIG hit. I personally thought it was only okay... a little bland -- perhaps too much cream? -- but my guests raved about it, so I guess that's a good sign. I'd give it 3 stars, but since my guests loved it so much, I bumped it up to 4. Next time I would go a little lighter on the cream to help the pumpkin flavor stand out a bit more. There was a lot leftover, maybe for my group, only half the recipe would have been better.

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Horrible! Really strange combination of spices. I had to throw it out no one would eat it.I didn't use cream but whole milk for a healthier soup maybe that did it???

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DELICIOUS! I made Rachael Ray's Pumpkin Soup vegetarian by substituting vegetable broth and it came out great! My cousins are coming for Thanksgiving otherwise I would not have changed the recipe. I used less hot sauce and added 1 more tablespoon of butter, and substituted 1 teaspoon poultry seasoning with 1 teaspoon herb chicken seasoning. In the morning I will add the topping before serving the soup. Yes, the nutmeg turns up the aroma and flavor. I should have minced the onion and celery, but a little nibble tastes good. I would definitely not add pumpkin pie spice or pumpkin pie already made puree that is sweetened. This is a savory soup! I know my kids will taste it and pass it up for corn bread and fresh honey! Update: the kids ate the soup when I added the topping! Everyone enjoyed this recipe and there was not a drop left!