Rachel Ray's Pumpkin Soup with Chili Cran-Apple Relish
Author: 
Recipe type: First Course
Cuisine: American
Serves: 10 first course, 5 entree servings
 
Weight Watchers: 7 PointsPlus (first course) or 15 PointsPlus (entree)
Ingredients
  • Soup
  • 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
  • 1 medium yellow onion, finely chopped
  • Salt and pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons poultry seasoning or 2 teaspoons ground thyme
  • 2 teaspoons hot sauce, or to taste
  • 6 cups chicken stock
  • 1 (28-ounce) can cooked pumpkin puree
  • 2 cups heavy cream
  • ½ teaspoon freshly grated nutmeg
  • Relish
  • 1 crisp apple, such as McIntosh or Granny Smith, finely chopped
  • ¼ red onion, finely chopped
  • 2 tablespoons lemon juice
  • ½ cup dried sweetened cranberries, chopped
  • 1 teaspoon chili powder
  • 2 teaspoons honey
  • ½ teaspoon ground cinnamon
Instructions
  1. 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, to taste, 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.
  2. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
  3. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
Recipe by The Taste Place at http://www.thetasteplace.com/2011/11/19/rachel-rays-pumpkin-soup-with-chili-cran-apple-relish/