Pumpkin Soup with Cran Apple Relish
- Yield:4 main-course servings / 8 first-course servings
- Time:29 mins show details
From Rachael Ray: foodnetwork.com/recipes/r...
Ingredients
- Soup
- 1 tablespoonolive oil
- 2 tablespoonsbutter
- 1bayleaf
- 2ribs celery, finely chopped
- 1medium yellow onion, finely chopped
- ½ teaspoonsalt
- ½ teaspoonpepper
- 3 tablespoonsall-purpose flour
- 2 teaspoonspoultry seasoning, sub thyme if no poultry seasoning
- 2 teaspoonshot sauce
- 6 cupsvegetable stock
- 28 ouncescooked pumpkin puree
- 2 cupsheavy cream
- ½ teaspoonnutmeg, freshly grated lol Rachael
- Relish
- 1crcrisp apple, such as McIntosh or Granny Smit, finely chopped
- ¼red onion, finely chopped
- 2 tablespoonslemon juice, fresh
- ½ cupdried cranberries, chopped
- 1 teaspoonchili powder
- 2 teaspoonshoney
- ½ teaspoonground cinnamon
Preparation
- 10 mins
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.
- 15 mins
Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in vegetable 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.
- 2 mins
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
- 2 mins
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
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