This is one of our favorite soups. In fact, today when I mentioned that it's almost pumpkin soup time to my husband, his eye lit up! lol I think this is a Rachel Ray recipe, but we've been making it for a couple years now so I can't remember. Oh, and I know the relish sounds funny, but it totally makes the soup, so don't skip it!!!
Pumpkin Soup with Chili Cran-Apple Relish
1 T olive oil
2 T butter
1 bay leaf
2 celery ribs, finely chopped
1 med yellow onion, finely chopped
Salt and Pepper
3 T flour
2 t poultry seasoning or 2 t ground thyme
2 t hot sauce or to taste
6 c chicken broth
1 can cooked pumpkin puree (28 oz) (you can also you fresh cooked pumpkin)
2 c heavy cream (I have used everything from cream to 1%)
1/2 t nutmeg
1 crisp granny smith apple, finely chopped
1/4 red onion, finely chopped
2 T lemon juice
1/2 c dried sweetened cranberries, chopped
1 t chili powder
2 t honey
1/2 t ground cinnamon
In a soup pot over med-high het, add oil and butter. Add bay, celery, and onion. Season with salt and pepper. Cook 6-7 min until tender. Add flour, poultry seasoning, and hot sauce. Cook flour for a min. Whisk in broth and bring to a bubble. Whisk in pumpkin. Simmer for 10 min. Add cream and nutmeg. Reduce heat to low to keep warm. Serve.
Combine apple, onion, lemon juice, cranberries, chili powder, honey, and cinnamon. Serve pumpkin soup with a few spoonfuls of relish on top.
We have this soup with hot Ham and Cheese Sands.