Pumpkin Soup with Chili Cran-Apple Relish

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I made this for Thanksgiving in 2010 and 2011. It is really excellent. Be sure to also make the relish, it adds so much extra flavor and complexity to an already wonderful soup.

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A requested favorite for three years in a row a Thanksgiving! Buy an immersion blender and make your life easy.
I always kick it up a notch with smoky hot sauce. The relish makes it. May want to double the relish batch, we always run out with suop leftover.

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Not good. My husband ate it, but I couldn't eat it.

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The first time we made this, my husband and I wound up eating almost all of it within two days because it was so good. We did put a lot more of the relish in the soup than the recipe calls for, but other than that, it's fantastic as is.

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My family and friends request this recipe all the time. Been making it for a couple years now. I made some modifications but most of it is the same. I've made this in the past with canned pumpkin or pumpkin that my family carved, blanched and froze. Today, I will be trying roasting my pumpkin and spooning out the flesh. Other modifications that I adopted: using 1:1 seasoning salt to herbs dr Provence. (Delicious!. I also pull out the bay leaf and purée the soup before adding the cream and nutmeg. I've also never tried making the relish. One day I will though! Btw- I made this for my students once, to teach the use of using your five senses to write descriptively. Though only 9/10 years old, most of them REALLY liked it and went home raving about it to their parents. :

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Great soup! I had fresh pumpkins to use instead of canned and loved the soup! I made some modifications with the spices and a dash of cayenne instead of hot sauce. The other difference I had was blending and straining the final soup so it came out a much nicer consistency than soupy mashed potatoes. I'd definitely try this again. :

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I thought this was a great recipe, and my family really enjoyed the soup. However, I made quite a few modifications to the recipe using other reviewers feedback and one major modification by mistake. I used canned pumpkin pie filling puree, not pure pumpkin. Since the canned filling was so sweet, I didn’t have to use any cream at all. I also used two 28-oz cans of pumpkin pie filling instead of one. I omitted the flour, used thyme instead of poultry seasoning, and also omitted the nutmeg. I made the soup the night before I was going to serve it, and simply reheated it the next day – I think it helped to thicken up the soup. I also did make and use the relish, which I think gave the soup a spicy kick! The soup would be fine without the relish, but I think the relish really makes the soup special. With two cans of pumpkin, this ended up being quite a bit of soup – between me and my guests we probably ate 10 ladles-worth of soup (total and had a LOT of leftover soup!

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I have been making this at either Thanksgiving or Christmas for the past two years. Always is requested. Make it the day before, it is so much better on day 2. Seriously, amazing recipe with enough heat that it isn't just pumpkin flavored cream.

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I made this after falling in love with a pumpkin soup in Jamaica. This soup was very creamy and decadent, making it perfect for a chilly Fall evening and it was very filling. I did not make the relish, yet I'm sure it would add great texture. Can't wait for it to get chilly to make this again!

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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!