Pumpkin Soup with Chili Cran-Apple Relish (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1 tablespoon extra-virgin olive oil, 1 turn of the pan |
2 tablespoons butter |
1 fresh bay leaf |
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work) |
1 medium yellow onion, finely chopped |
salt and pepper |
3 tablespoons all-purpose flour |
2 teaspoons poultry seasoning or 2 teaspoons ground thyme |
2 teaspoons hot sauce, or to taste |
6 cups chicken stock |
1 (28-ounce) can cooked pumpkin puree |
2 cups heavy cream |
1/2 teaspoon freshly grated nutmeg |
1 crisp apple, such as mcintosh or granny smith, finely chopped |
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 oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning 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.
2. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
3. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
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