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Pumpkin Soup with Chili Cran-Apple Relish

Pumpkin Soup with Chili Cran-Apple Relish
Prep Time
20 min
Cook Time
25 min
Yields
4 - 8 servings

This delicious fall-themed soup can serve 8 as a first-course appetizer or 4 as a main entree.

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ingredients

Soup

1
Tbsp extra virgin olive oil, 1 turn of the pan
2
Tbsp butter
1
fresh bay leaf
2
ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks - this makes chopping fast work)
1
medium yellow onion, finely chopped
Salt and pepper
3
Tbsp all-purpose flour
2
tsp poultry seasoning or 2 tsp ground thyme
2
tsp hot sauce, or to taste
6
cups chicken stock
1
(28-oz) can cooked pumpkin puree
2
cups heavy cream
½
tsp freshly grated nutmeg

Relish

1
crisp apple, such as McIntosh or Granny Smith, finely chopped
¼
red onion, finely chopped
2
Tbsp lemon juice
½
cup dried sweetened cranberries, chopped
1
tsp chili powder
2
tsp honey
½
tsp ground cinnamon
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directions

Step 1

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.

Step 2

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

Step 3

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

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My rating for Pumpkin Soup with Chili Cran-Apple Relish
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