Pumpkin Soup With Chili Cran-Apple Relish

READY IN: 25mins
Recipe by Karen in MA

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

Top Review by julzs71

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
  4. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

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