Pumpkin Soup with Chili Cran-Apple Relish

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

Relish
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

Soup
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.

Relish
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.

Chilli Chicken Verde

Chilli Chicken Verde

I made this last year for a Chilli contest at my husbands work....it didn't win....but the ladies have been asking for recipe almost daily since....so I guess it wasn't too bad. ha ha ha.
This soup is delicious and one of my fall favorites. It is my MIL's recipe and makes a ton. It freezes really well too. Enjoy!

2 lbs cooked chicken breast or one whole chicken cooked (don't not add skin or bones)
-shred or cube and set aside

2 green peppers, chopped
2 bunches green onion, sliced
1/4 cup finely chopped garlic (or to taste)
4 tsp cumin
4 tsp oregano

-Saute all until soft

1 (11oz) can tomitillos or 1/4 lb fresh tomitillos chopped small
(If using fresh, saute with peppers,onion, and garlic)

2 cans white beans
3 cans large white beans
1 large can white hominy (opt)
1 (27oz) large can green chilis
-Add to soup. DO NOT DRAIN ANY CANS.

4 chicken bouillon cubes

-Add chicken. Add water to make the consistancy you like. I usually add 3-4 cups. Bring to a simmer for about 10 min and then turn off.

-Add
1 bunch of cilantro at the very end. (opt)