Pumpkin Soup With Chili Cran-Apple Relish |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a delicious soup for Thanksgiving and other holiday meals – be sure that your guests leave enough room for turkey! Serves 8 as first course; Serves 4 as an entreé Ingredients:
1 tablespoon extra virgin olive oil |
2 tablespoons butter |
1 fresh bay leaf |
2 stalks celery & leaves, finely chopped |
1 medium yellow onion, finely chopped |
salt and pepper |
3 tablespoons all-purpose flour |
2 teaspoons ground thyme |
2 teaspoons hot sauce (or to taste) |
6 cups chicken stock |
28 ounces cooked pumpkin puree |
2 cups heavy cream |
1/2 teaspoon freshly grated nutmeg |
1 crisp apple, finely chopped (such as mcintosh or granny smith) |
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 |
Directions:
1. 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.
2. 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.
3. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
4. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
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