Pumpkin Soup with Chili Cran-Apple Relish

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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!

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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!

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I made this dish tonight. It turned out pretty good. Good texture and filling. If you're not a huge onion fan, back off on those for both the relish and the soup. I used brown rice flour (gluten free and it turned out fine. I used the poultry seasoning rather than the thyme and maybe a bit too much salt. I used half and half instead of cream to lighten the load a bit. Oh and I happened to have dried cherries instead of cranberries on hand and those worked great too. Super yummy!

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this is a good recipe but the pumpkin flavor is not very strong i was imagining more like a spicy pumpkin pie flavor so... i added only 1cup of half heavy cream half 2%milk, used only one container of stock, and added cinnamon and ground cloves...it could of used another can of pumpkin too so it would be a little bit thicker without all the calories...yum

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This will become a tradition for our future Thanksgiving dinners. Make sure to use Chicken or Turkey STOCK not broth, stock is much more flavorful. I chopped the onions and celery in the food processor early in the day. They need to be chopped very fine. I left it on low for almost an hour and it was fine. The best soup ever!

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Absolutely delicious! Used half and half instead of heavy cream. The relish was great..my daughter suggested to use small pieces of cooked bacon to the relish!

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granted this soup was easy to make - but it ends up tasting like chicken with the chicken broth and poultry seasoning.....i doubled the pumpkin reccomendation and still didnt taste even a hint of pumpkin bc the chicken was so over powering........i will not make it again.

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I'll just add my 5 stars to the 227 glowing reviews for this hearty, tangy soup. I added carrots and took previous reviewers' advice to add some cinnamon. I processed it before adding the cream (next time: before adding the pumpkin to smooth it out. It was thick and creamy, and the spices merged perfectly. I took it to a potluck and it got plenty of compliments (one woman said it was "meaty". I was honest and cited my source. Let Bourdain know (though I'm also a fan of his that somebody made a tasty RR recipe, and will make it again.

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This will be my third year preparing this soup. It has become a family favorite! Keep it warm in a crock pot to serve to the early arrivals. It's hardy enough to tide them over; yet, not too filling. So easy to prepare, and tastes AWESOME!

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I tried this recipe for the first time last year. I hosted an early Thanksgiving dinner for several of my "foodie" friends. This was the HIT of the night. Every one of them asked for the recipe...AND served it at their family Thanksgiving meals...I did make two small changes. I used fat free half and half instead of heavy whipping cream and added more of the relish to each bowl.

TRY IT!