Lauren's Pumpkin Soup with Chili Cran-Apple Relish

Makes 8 servings

Lauren Clonts

ingredients

Pumpkin Soup

1 T extra-virgin olive oil, 1 turn of the pan
2 T butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped
1 medium yellow onion, finely chopped
Salt and pepper
3 T all-purpose flour
2 tsp poultry seasoning or 2 tsp ground thyme
2 tsp hot sauce, or to taste
6 cups chicken stock
1 (28 oz) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg

Relish

1 crisp Granny Smith apple, finely chopped
1/4 red onion, finely chopped
2 T lemon juice
1/2 cup dried sweetened cranberries, chopped
1 tsp chili powder
2 tsp honey
1/2 tsp ground cinnamon

directions

Pumpkin Soup

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.

Relish

Combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Source: Lauren Clonts