This is a very simple Pumpkin Soup recipe. I found this recipe on the Food Network website. It is a recipe by Rachael Ray. I totally understand why it had a five star rating and over 270 reviews. It is soooo good. I made a couple slight modifications and clarified some of the steps but, nothing too major, it was really great as written. The only suggestion I would add is to make more relish. It really makes the soup! Enjoy!
Pumpkin Soup with Chili Cran-Apple Relish
Serves 4 entree size soups or 8 appetizer size bowls
Ingredients:
1 tablespoon olive oil
2 tablespoons butter
1 bay leaf
2 ribs celery finely chopped
2 tablespoons butter
1 bay leaf
2 ribs celery finely chopped
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
6 cups low sodium chicken stock
1 (28-ounce) can pumpkin puree
2 cups heavy cream
1/2 teaspoon nutmeg
Relish:
1 crisp apple, such as McIntosh or Red Delicious, finally chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce
6 cups low sodium chicken stock
1 (28-ounce) can pumpkin puree
2 cups heavy cream
1/2 teaspoon nutmeg
Relish:
1 crisp apple, such as McIntosh or Red Delicious, finally chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon
Preparation:
- Heat a soup pot or dutch oven 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 or thyme and hot sauce, then cook flour a minute.
- Whisk in chicken stock and bring liquid to a light boil.
- Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a little. 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.
- Serve soup in with a few spoonfuls of relish.
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