Pumpkin Soup

Rachel Ray
about 45 min
4 servings

                                                   

1 tbs extra-virgin olive oil

2 tbs butter

1 fresh bay leaf

2 ribs celery with greens, finely chopped

1 medium yellow onion, finely chopped

S&P

3 tbs all-purpose flour

2 tsp poultry seasoning

2 tsp hot sauce, or to taste

6 c chicken stock

1 (28-ounce) can cooked pumpkin puree

2 c heavy cream (or non fat half and half)

1/2 tsp freshly grated nutmeg

Relish

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

 

1. Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter.

2. Add bay seasoning, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender.
3. Add flour, poultry seasoning, and hot sauce to taste, then cook flour a minute.

4. Whisk in chicken stock and bring liquid to a bubble.

5. 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.

6. Reduce heat to low and keep warm until ready to serve.

7. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
8. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.