Pumpkin Soup with Cranberry Apple Relish

Pumpkin Soup with Cranberry Apple Relish
Serves 4
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  1. 1 Tbsp. olive oil
  2. 2 Tbsp. butter
  3. 1 bay leaf
  4. 2 celery stalks, finely chopped
  5. 1 onion, finely chopped
  6. salt & pepper
  7. 3 Tbsp. flour
  8. 2 tsp. poultry seasoning
  9. 2 tsp. hot sauce
  10. 6 c. chicken stock
  11. 28 oz. pumpkin puree
  12. 2 c. heavy cream
  13. 1/2 tsp. nutmeg (fresh grated, if you have it)
For the Relish
  1. 1 apple, finely chopped
  2. 1/4 red onion, finely chopped
  3. 2 Tbsp. lemon juice
  4. 1/2 c. dried cranberries, chopped
  5. 1 tsp. chili powder
  6. 2 tsp. honey
  7. 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, cranberries, 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.
  1. Serves 8 as a starter.
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