Pumpkin Soup with Chili Cran-Apple Relish Ingredients 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1 fresh bay leaf 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work) 1 medium yellow onion, finely chopped Salt and pepper 3 tablespoons all-purpose flour 2 teaspoons poultry seasoning or 2 teaspoons ground thyme 2 teaspoons hot sauce, or to taste 6 cups chicken stock 1 (28-ounce) can cooked pumpkin puree 2 cups heavy cream 1/2 teaspoon freshly grated nutmeg Relish: 1 crisp apple, such as McIntosh or Granny Smith, finely chopped 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 Directions 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. 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.
Posted on: Thu, 19 Sep 2013 12:52:30 +0000
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