Tuesday, September 24, 2013
Pumpkin Soup with Cranberry Apple Relish
I guess there are a couple other things I like that come in pumpkin form. Namely, this Chocolate Chip Pumpkin Bread, these Frosted Pumpkin Bars, this Pumpkin Pie and these Pumpkin Cookies (which are just pumpkin in shape really).
So you can still hate me because I don't share your fascination with Pumpkin Spice Lattes or because I offended your instagramming style, but if you try this soup, maybe we can still be friends?
PUMPKIN SOUP WITH CRANBERRY APPLE RELISH (serves 8 as a starter, 4 as a meal)
Recipe from Rachael Ray
1 Tbsp. olive oil
2 Tbsp. butter
1 bay leaf
2 celery stalks, finely chopped
1 onion, finely chopped
salt & pepper
3 Tbsp. flour
2 tsp. poultry seasoning
2 tsp. hot sauce
6 c. chicken stock
28 oz. pumpkin puree
2 c. heavy cream
1/2 tsp. nutmeg (fresh grated, if you have it)
For the Relish:
1 apple, finely chopped
1/4 red onion, finely chopped
2 Tbsp. lemon juice
1/2 c. craisins, chopped
1 tsp. chili powder
2 tsp. honey
1/2 tsp. cinnamon
1. Heat olive oil and butter in a heavy stock pot. Add in bay leaf, celery, onion, salt & pepper. Cook until tender (about 6 or 7 minutes).
2. Sprinkle the flour, poultry seasoning and hot sauce over the top. Stir and cook for a minute longer. Whisk in the chicken stock and bring to a low boil.
3. Whisk in the pumpkin. Simmer for at least 10 minutes to thicken.
4. While the soup cooks, prepare the relish. In a bowl, combine the apple, onion, lemon juice, craisins, chili powder, honey and cinnamon.
5. Stir the cream and nutmeg into the soup. Reduce the heat to low until you are ready to serve it up.
6. Top each bowl of soup with a big spoonful of relish before serving.