Great for winter festivities like Halloween, Thanksgiving or Christmas. Relish is doubled from the original recipe.
Pumpkin Soup
Ingredients
Relish:
2 crisp apple (McIntosh or Granny Smith), finely chopped
1/2 red onion, finely chopped
1 cup dried sweetened cranberries, chopped
4 Tsp honey
4 Tbsp lemon juice
2 Tsp chili powder
1 Tsp cinnamon
The Soup:
1 Tbsp olive oil
2 Tbsp butter
1 bay leaf
2 stalks celery with greens, finely chopped
1 med yellow onion, finely chopped
Salt and pepper
3 Tbsp flour
2 Tsp poultry seasoning or ground thyme
2 Tsp hot sauce, or to taste
6 cups chicken stock
1 (28-oz) can cooked pumpkin puree
2 cups heavy cream
1/2 Tsp nutmeg
Instructions
Heat a large soup pot over medium high heat. Add the oil and melt the butter.
Add bay leaf, celery, and onion. Season with salt and pepper and cook 6 or 7 minutes, until tender.
Optional - Remove the bay leaf and blend up the veggies. Then return to the pot with the bay leaf.
Add flour, poultry seasoning and hot sauce, to taste. Cook for a minute, then whisk in chicken stock and bring liquid to a bubble.
Whisk in pumpkin in large spoonfuls to incorporate it into the broth.
Simmer for 10 minutes to thicken a bit then add cream and nutmeg.
Reduce heat to low and keep warm until ready to serve.
While the soup cooks, assemble the relish. Combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
