25 November, 2015
Pumpkin Soup with Chili, Cranberry, Apple Relish
If you’re looking for a new side dish to incorporate into your Thanksgiving meal look no further. This can be used as part of the main meal or as an appetizer. I started making this soup about seven years ago and it has become part of my family’s tradition. I am not a huge fan of pumpkin, but this soup has a subtle yet savory flavor that works perfectly together. The relish on top is the secret weapon to making this soup a masterpiece.
1 T EVOO (extra virgin olive oil)
2 T butter
2 bay leaves
2 ribs of celery chopped
2 medium yellow onions chopped
Salt and pepper
3 T flour
2 T poultry seasoning or fresh thyme, rosemary, sage
2 T hot sauce (I use sriracha)
6 C chicken stock
1 28 oz can of pumpkin puree
2 C heavy whipping cream
1/2 tsp ground nutmeg
Heat a stock pot or soup pot over medium to high heat. Add the EVOO and butter. Add the bay leaves, celery, and onion and sauté for 15 minutes. Add salt and pepper to taste. Add the flour and hot sauce and sauté for another 2 minutes. Whisk in the chicken stock slowly (soup should slowly thicken). Bring soup to a boil and cook for another 10 minutes. Spoon the pumpkin in small batches incorporating it into the soup.
Remove the bay leaves before the next step. After all the pumpkin is in, I use a hand mixer to blend all the ingredients together and to illuminate any lumps. If you do not have a hand mixer you can continue to whisk and the flavors will still mix well. Simmer the soup for 10 more minutes and then add the nutmeg and cream.
Chili-Cranberry Apple Relish
1 crisp granny smith apple chopped
1/4 red onion chopped
2 T lemon juice
1/2 C dried cranberries chopped
1 tsp chili powder
2 tsp honey
1/2 tsp ground cinnamon
While the soup cooks assemble the relish. Mix all the ingredients together and top your soup with a scoop of the relish.