Ingredients: |
Ingredients: Another family favorite for Thanksgiving and other special occasions. This soup goes well with most poultry, but is especially good with Turkey.
• 1 tablespoon extra-virgin olive oil • 2 tablespoons butter • 1 fresh bay leaf • 2 ribs celery with greens, finely chopped • 1 medium yellow onion, finely chopped • Salt and pepper • 3 tablespoons all-purpose flour • 2 teaspoons poultry seasoning or 2 teaspoons ground thyme • 2 teaspoons hot sauce, or to taste • 6 cups chicken stock • 1 (28-ounce) can cooked pumpkin puree • 2 cups heavy cream • 1/2 teaspoon freshly grated nutmeg • 1 crisp apple, such as McIntosh or Granny Smith, finely chopped • 1/4 red onion, finely chopped • 2 tablespoons lemon juice • 1/2 cup dried sweetened cranberries, chopped • 1 teaspoon chili powder • 2 teaspoons honey • 1/2 teaspoon ground cinnamon
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Directions: |
Directions: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.
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish. |