Pumpkin Soup with Chili Cran-Apple Relish Recipe

Name: Pumpkin Soup with Chili Cran-Apple Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a medium soup pot over medium to medium high heat.
2
Add the oil and melt the butter.
3
Add bay, celery, and onion.
4
Season the veggies with salt and pepper.
5
Cook 6 or 7 minutes, until tender.
6
Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute.
7
Whisk in chicken stock and bring liquid to a bubble.
8
Whisk in pumpkin in large spoonfuls to incorporate it into the broth.
9
Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg.
10
Reduce heat to low and keep warm until ready to serve.
11
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
12
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

1174

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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), and more.

Yes, Pumpkin Soup with Chili Cran-Apple Relish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup with Chili Cran-Apple Relish

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