Prep 5 mins
Cook 20 mins
This is a delicious soup for Thanksgiving and other holiday meals – be sure that your guests leave enough room for turkey! Serves 8 as first course; Serves 4 as an entreé
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 fresh bay leaf
- 2 stalks celery & leaves, finely chopped
- 1 medium yellow onion, finely chopped
- salt and pepper
- 3 tablespoons all-purpose flour
- 2 teaspoons ground thyme
- 2 teaspoons hot sauce (or to taste)
- 6 cups chicken stock
- 28 ounces cooked pumpkin puree
- 2 cups heavy cream
- 1⁄2 teaspoon freshly grated nutmeg
- 1 crisp apple, finely chopped (such as McIntosh or Granny Smith)
- 1⁄4 red onion, finely chopped
- 2 tablespoons lemon juice
- 1⁄2 cup dried sweetened cranberries, chopped
- 1 teaspoon chili powder
- 2 teaspoons honey
- 1⁄2 teaspoon ground cinnamon
- Heat a medium soup pot over medium to medium-high heat. Add the olive oil and melt the butter. Add bay leaf, celery and onion. Season the veggies with salt and pepper. Cook 6-7 minutes, until tender.
- Add flour, thyme 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.
- While soup cooks, assemble the 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.
I thought this was very tasty. I wasn't sure how this would taste, but a friend reassured me it was good. There were three things I changed due to the fact that I didn't have it. I didn't have a bay leaf so I left it out. Honey was missing, so I exchanged it with brown sugar. Instead of lemon I had to substitute an orange. Still tasted great though even with the changes. My picky niece who is helping me write this loved it. Thanks for the recipe.