Pumpkin Soup with Chili Cran-Apple Relish
Robbin
ingredients
- 1 Tablespoon Extra-Virgin Olive Oil
- 2 Tablespoons Butter
- 1 Fresh Bay Leaf
- 2 Ribs Celery with Greens, finely chopped
- 1 Medium Yellow Onion, finely chopped
- Salt & Pepper
- 3 Tablespoons All-Purpose Flour
- 2 Teaspoons Ground Thyme
- 2 Teaspoons Hot Sauce, or to taste
- 6 Cups Vegetable Stock
- 1 (28oz) Can Cooked Pumpkin Puree
- 2 Cups Heavy Cream
- 1/2 Teaspoon Freshly Grated Nutmeg
- Relish:
- 1 Crisp Apple (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 Teaspoon Honey
- 1/2 Teaspoon Ground Cinnamon
directions
- 1
Heat a medium soup pot over medium to medium high heat.
- 2
Add the oil & melt butter. Add bay, celery, and onion. Season the veggies with salt & pepper. Cook 6-7 minutes, until tender.
- 3
Add flour, thyme and hot sauce to taste, then cook flour a minute. Whisk in vegetable stock & bring liquid to a bubble. Whisk in pumpkin in a large spoonfuls to incorporate it into the broth.
- 4
Simmer soup 10 minutes to thicken a bit then add in cream & nutmeg. Reduce heat to low and keep warm until ready to serve.
- 5
While the soup cook, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey & cinnamon.
- 6
Serve soup with a few spoonfuls of relish
notes
Our friend Paul had brought this soup for Thanksgiving Dinner
Source: Robbin
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