By Gandalf The White on November 22, 2004
"Rachael Ray made this soup on her TV Food Network Thanksgiving Special show in 2004, "Thanksgiving in 60" (minutes) -- episode TMSP02. I don't think it appears in any of her cookbooks, because it wouldn't fit into the typical 30 minute meal, but it is available on the TVFN website, at least for a while. I downloaded the recipe, tried it and it tastes as wonderful as I thought it would ... clearly what makes this soup different from all the other "spicy pumpkin soup" recipes is the base of celery and onions, the use of a roux with chicken stock and the spicy relish/garnish ... It looks scary, with all the ingredients, but it's actually very fast, simple and delicious -- exactly as Rachael promised ... and if you love pumpkin soups, this will be a change from the usual ... Also, to make this kosher (meat), substitute coconut milk for the cream and use a kosher chicken stock. Flavor is more like a Thai pumpkin soup, with hot sauce rather than chili paste, but it works quite well. To make it kosher (milk), substitute a vegetable stock for the chicken stock. The mouth feel will be quite different but the flavor should be good. Be careful of the sodium content of the vegetable stock -- you will have to adjust the seasonings and may want to start by skipping the salt entirely in the Vegetable Base part. To make it kosher (parve), do both substitutions -- I have not tried the last two variations, so I can't vouch for the resulting flavor. Rachel says this makes 4 servings as an entree or 8 as a first course. Personally, I found 6 as a first course seemed more reasonable. The dietary information is based on a yield of 8 servings from this recipe."
Serving Size: 1 (415 g)
Servings Per Recipe: 8
"Excellent soup. We loved it. We just used regular bowls, but shallow would be even better. The relish (which is delicious) disappears too much in a deeper bowl."
"I gave this 5 stars. My mom and I loved this soup. My family did not. I made this to go with our Thanksgiving dinner last year. I left out the cran-apple relish. I could not find canned pumpkin puree so I just used canned pumpkin. Thanks for posting a yummy recipe. Christine (internetnut)"
"I just made this soup for our Thanksgiving starter ('06). I followed exactly but used half & half instead of cream. It was plenty creamy enough. The relish is EXCELLENT - it sounded so strange that I considered leaving it out. I served it on the side letting the guests add their own. I would recommend doubling the relish - it is great on its own! A dollop of Creme Fraiche was a classy addition too."
"I tried this last year after seeing it on the Food Network. It is delicious and different! The sweet/savory combination really works well. However, the Food Network website did change the poultry or thyme seasoning to read 2 Teaspoons (instead of 2 Tablespoons) after some complaints that the larger amount was a typo. I tried the lesser amount and found it just right for us!"