Pumpkin Soup with Chili Cran-Apple Relish

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I have made this soup for a cuple of years now. It is always a crowd pleaser. Simple ingredients, fancy outcome...

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Amazing! Super tasty, even better the next day. I added more chicken stock and only half the cream.

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Not your average food-processed pumpkin soup. We used chunks of roasted Styrian pumpkin. The texture and taste of the relish was excellent. The amount of hot sauce is just right as well.

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Seemed very bland, but then we aren't big "pumpkin soup" people here, so maybe it's normal. Just not our type of soup.

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Please try this soup, you won't be disappointed. I added Maple flavored sausage, as I added the chicken stock. Also I add hot sauce enough to hear it sizzle, it makes a nice burn. I add 1 cup of heavy cream then go up from there, according to how think I want this soup. I am not a great cook, but this one is easy to follow. Remember to season also. Hope this helps those that are on the fence about trying this, I've made it the past 2 years, usually without the side relish. YUM!! Perfect for a cold night.

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I had reservations about this recipe when my son asked me to fix it about 4 years ago for Thanksgiving. I tried it, and now it is a Thanksgiving/Christmas tradition for us! It is absolutely scrumptious!! My daughter-in-law and I can not get enough of it, and now my nephew wants the recipe to fix it for his in-laws.
Thanks, Rachael!!

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FANTASTIC SOUP! The trick to this recipe is to continue to ADD seasoning to the soup throughout the cooking until you like the flavor. I added cinnamon, pumpkin pie spice and 4 tsp of hot sauce.

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I made this for the first time a couple of years ago for Thanksgiving. I'm not a fan of pumpkin, generally, so I was skeptical. I made it with the attitude that if it didn't turn out I just wouldn't serve it. There was going to plenty of other stuff so the family would never have to know. Was I ever wrong!! I served it and it was such a hit that it's requested every holiday gathering. My family was content to enjoy the soup and the relish separately and it took some convincing to get them to try them together; but when they did, they had to admit that putting them together enhanced both. This year for Thanksgiving I was going to be in a time crunch so I made the pumpkin part about a week ahead and froze it, adding the cream after defrosting as I warmed it. Didn't seem to hurt it a bit but can't say what would happen if frozen for longer periods of time.

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Sooooo delicious! I am always weary when anyone reviews a recipe as "bland" since I like lots of flavors, but I don't know HOW anyone said that! It was so flavorful, with the sweetness of the pumpkin/cinnamon/nutmeg and then the spicy of the chili powder/hot sauce and the crunch of the apples. YUM YUM YUM. I used yellow onion in the relish instead of red, and added a touch more nutmeg and some cinnamon into the soup, and I think next time I will add even more to bring out the pumpkin flavors more. But overall, ABSOLUTELY DELISH!!!

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This soup is so awesome! I have served it at least 4 times now. This was such a great appetizer for Thanksgiving this year. Make it and make it often!