Pumpkin Soup with Chili Cran-Apple Relish

By Afton

Rachel Ray recipes

Ingredients

• Relish:
• 1 T extra olive oil
• 2 T butter
• 1 fresh bay leaf
• 2 ribs celery with greens, finely chopped
• 1 medium yellow onion, finely chopped
• Salt and pepper, to taste
• 3 T flour
• 1 T poultry seasoning (or 2 tsp ground thyme)
• 2 T hot sauce
• 6 cups chicken stock or broth
• 29 - once can pumpkin puree
• 2 cups heavy cream (1 cup is plenty)
• 1/2 t grated nutmeg
• 1 green apple, chopped
• 1/4 red onion finely chopped
• 2 T lemon juice
• 1/2 cup dried sweetened cranberries, chopped
• 2 t chili powder
• 2 t sugar
• 1 t cinnamon

Preparation

Step 1

Heat a medium soup pot over medium to medium-high heat. Add oil, butter, bay leaf, celery, onion, salt, and pepper. Cook 6 to 7 minutes, until tender. Add flour, poultry seasoning and hot sauce; cook 1 minute.

Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls, incorporating it into the broth. Simmer 10 minutes to thicken a bit.

Add cream and nutmeg. Lower heat; keep warm until ready to serve. While soup simmers, combine all relish ingredients. Adjust seasoning in soup and relish to taste. Serve soup in bowls, with a few spoonfuls of relish on top.