Pumpkin Soup with Chili Cran-Apple Relish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
Relish:
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
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
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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