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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.

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