Pumpkin Soup with Chili Cran-Apple Relish

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I made this for our Thanksgiving soup course this year and we all thought it was fabulous! Even my college son, who claims he doesn't like "pumpkin anything," thought it was great. The relish is a perfect complement to the delicate flavors in the soup and makes for a lovely presentation- wouldn't change a thing! The recipe does make a generous amount of soup; but we certainly didn't mind consuming what was left over. A definite keeper which will probably make a regular appearance on our Thanksgiving table! Thanks Rachael!

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make 2 relishes

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Very tasty, and a creative way to do a pumpkin soup. I substituted milk for the cream to reduce the fat.

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My sister said she was going to make this soup and I was a little worried... but it was WONDERFUL!!!

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I made this soup for Thanksgiving and everyone raved about it! Everyone asked for seconds.

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I saw this recipe last year but it has taken me until now to finally prepare it. Wow. Delicious! Very comforting and creamy and flavor is just terrific.
Relish adds a nice crunch and a little more complexity. Definitely a keeper!

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Easy and delicious....top restuarant quality taste but made in a jif!

Made it for a holiday and everyone wanted seconds as well as taking it home with them!!!

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I made this recipe for my American flatmates and I for our study abroad Thanksgiving celebration and we all loved it! I'm hardly skeptical of Rachael's recipes, but I had a slight hint of question in this one. When I fixed myself a small bowl to taste it, I went cross-eyed becaust it was so good. I've even found that you can pair the leftover relish well with anything from cream cheese and bread or crackers, to peanut butter.

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I made this for my VERY picky family at Thanksgiving, and they loved it. They said that it's a must have dish now at every Thanksgiving table.

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The family gave me a quizzical look when I said we were starting the meal with pumpkin soup, but they absolutely loved it! We didn't have any leftover soup. It was a hit! Thanks Rachel!
Ellie