Directions:
- Heat a medium soup pot over medium to medium-high heat. Add the olive oil and melt the butter. Add bay leaf, celery and onion. Season the veggies with salt and pepper. Cook 6-7 minutes, until tender.
- Add flour, thyme 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.63 Kcal (1887 kJ) | ||
| Calories from fat | 202.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.51g | 35% | |
|---|---|---|---|
| Cholesterol | 54.13mg | 18% | |
| Sodium | 691.16mg | 29% | |
| Potassium | 381.34mg | 8% | |
| Total Carbs | 54.28g | 18% | |
| Sugars | 31.71g | 127% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 8.85g | 18% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 1.3mg | 7% | |
| Calcium | 83.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 95.59 Kcal (400 kJ) | ||
| Calories from fat | 42.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 35% | |
|---|---|---|---|
| Cholesterol | 11.48mg | 18% | |
| Sodium | 146.62mg | 29% | |
| Potassium | 80.89mg | 8% | |
| Total Carbs | 11.51g | 18% | |
| Sugars | 6.73g | 127% | |
| Dietary Fiber | 0.54g | 10% | |
| Protein | 1.88g | 18% | |
| Vitamin C | 1.5mg | 12% | |
| Iron | 0.3mg | 7% | |
| Calcium | 17.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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