"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

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 Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Stabelfeldt
Added: Thursday, May 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp olive oil 2 tbsp butter
1 bay leaf 2 ribs celery, finely chopped
1 md onion , finely chopped Salt and 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 grated nutmeg
Relish: 1 Granny Smith apple, finely chopped
1/4 red ion, finely chopped 2 tbsp lemon juice
1/2 c dried sweet cranberries, chopped 1 tsp chili powder
2 tsp honey 1/2 tsp cinnamon

Directions:
Directions:
Heat a medium stock pot. Add oil and butter. Add bay leaf, celery, and onion. Season veggies with salt and pepper. Cook 6-7 minutes, until tender. Add flour, poultry seasoning, hot sauce; cook one minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in the pumpkin till incorporated. Simmer 10 minutes to thicken a bit, add nutmeg and cream. Reduce heat to low and keep warm till ready to serve. Assemble relish while soup simmers. Serve in a shallow bowl with a spoonful of relish.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
easy

 

 

 

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