Pumpkin Soup with Chili Cran-Apple Relish

Everyone knows Rachael Ray right? Well one of her famous recipes is Pumpkin Soup with Chili Cran-Apple Relish, and I’ve got it right here for you!  Once again it’s is not difficult at all and only takes 20 minutes prep time and 25 minutes cook time. Something fast and easy for you! It serves 8 for a course meal and 4 as an entrée meal. For this soup you’ll need: extra-virgin olive oil, butter, bay leaf, celery with greens, yellow onion, salt and pepper, all-purpose flour, thyme, hot sauce, chicken stock, pumpkin puree, heavy cream, and nutmeg. For the relish you’ll need: a crisp apple, red onion, lemon juice, sweetened cranberries, chili powder, honey, ground cinnamon. How-to make it.

Step 1: heat a medium sized soup pot over medium to medium high heat. 

Step 2: Add 1 tablespoons of extra-virgin olive oil and melt 2 tablespoons of butter together

Step 3: Then add 1 fresh bay leaf, 2 ribs of celery and 1 medium yellow onion, finely chopped

                *For the celery to save time purchase celery already washed, trimmed and cut into sticks. This makes chopping fast work

 

Step 4: Season the veggies with salt and pepper and cook for 6 to 7 minutes or until tender

Step 5: Next add 3 tablespoons of flour, 2 teaspoons of poultry season or 2 teaspoons of ground thyme with 2 teaspoons of hot sauce, then cook flour for a minute. 

Step 6: Whisk in 6 cups of chicken stock and bring the liquid to a bubble. And whisk in 1 can of cooked pumpkin puree in large spoonful’s to incorporate it into the broth.

Step 7: Then simmer the soup for 10 minutes to thicken a little bit and then add in 2 cups of heavy cream and ½ teaspoons of ground cinnamon 

Step 8: Reduce the heat to low and keep warm until ready to serve 

*While the soup cooks you want to assemble the relish

Step 1: combine 1 crisp apple, 2 tablespoons of lemon juice, ½ cup of chopped dried sweetened cranberries, 1 teaspoons of chili powder, 2 teaspoons of honey and ½ teaspoons of ground cinnamon

                *For the apples you can use a McIntosh or Granny Smith apple

Step 2: Adjust seasonings in the soup and relish

                *For serving: serve in shallow soup bowls with a few spoonful’s of relish