Pumpkin Soup with Chili Cran-Apple Relish Recipe

Courtesy Rachael Ray

• 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 tablespoons poultry seasoning or 2 teaspoons ground thyme


• 2 tablespoons hot sauce


• 6 cups chicken stock


• 1 (28-ounce) can cooked pumpkin puree


• 2 cups heavy cream


• 1/2 teaspoon freshly grated nutmeg


• 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

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 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.