Pumpkin soup with cranberry apple relish

Soup ingredients:

  • 1 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 bay leaf
  • 2 celery stalks, finely chopped
  • 1 onion, finely chopped
  • salt & pepper
  • 3 Tbsp. flour
  • 2 tsp. poultry seasoning
  • 2 tsp. hot sauce
  • 6 c. chicken stock
  • 28 oz. pumpkin puree
  • 2 c. heavy cream
  • 1/2 tsp. nutmeg (fresh grated, if you have it)

Relish ingredients:

  • 1 apple, finely chopped
  • 1/4 red onion, finely chopped
  • 2 Tbsp. lemon juice
  • 1/2 c. dried cranberries, chopped
  • 1 tsp. chili powder
  • 2 tsp. honey
  • 1/2 tsp. cinnamon

Directions:

  1. Heat olive oil and butter in a heavy stock pot. Add in bay leaf, celery, onion, salt & pepper. Cook until tender (about 6 or 7 minutes).
  2. Sprinkle the flour, poultry seasoning and hot sauce over the top. Stir and cook for a minute longer. Whisk in the chicken stock and bring to a low boil.
  3. Whisk in the pumpkin. Simmer for at least 10 minutes to thicken.
  4. While the soup cooks, prepare the relish. In a bowl, combine the apple, onion, lemon juice, craisins, chili powder, honey and cinnamon.
  5. Stir the cream and nutmeg into the soup. Reduce the heat to low until you are ready to serve it up.
  6. Top each bowl of soup with a big spoonful of relish before serving.

 Seriously, this is on my list of most favorite soups EVER!

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