Save Recipe Print
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
8 first course, 4 entree servings
Level:
Easy
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
8 first course, 4 entree servings
Level:
Easy

Ingredients

Relish:

Directions

Watch how to make this recipe.

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Squash Soup

Recipe courtesy of Alton Brown

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Perfect Potato Soup

Recipe courtesy of Ree Drummond

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories