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Pumpkin Soup with Chili Cran-Apple Relish Recipe

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This recipe for Pumpkin Soup with Chili Cran-Apple Relish, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Vannucci
Added: Friday, December 15, 2006


1 T. extra-virgin olive oil
1 T. butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped
1 medium yellow onion, finely chopped
Salt and pepper, to taste
3 T. flour
2 tsp. poultry seasoning (or ground thyme)
2 tsp. hot sauce
6 c. chicken stock
1 can (28-ounce) cooked pumpkin puree
2 c. heavy cream
1/2 tsp. freshly grated nutmeg

1 crisp apple, finely chopped
1/4 red onion, finely chopped
2 T. lemon juice
1/2 c. dried sweetened cranberries, chopped
1 tsp. chili powder
2 tsp. honey
1/2 tsp. ground cinnamon

Heat a medium to large soup pot over medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season with salt and pepper and cook for 6-7 minutes until tender. Add flour, poultry seasoning and hot sauce; 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 for 10 minutes to thicken a bit and then add in cream and nutmeg.

While the soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon. Serve soup in shallow bowls with a few spoonfuls of relish.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
A great Fall menu item! Also, wonderful as the first course for our Thanksgiving dinner, usually served in the living room before we sit down in the dining room for the rest of our family traditions.




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