1 apples such as mcintosh or granny smith, finely chopped crisp
2 tablespoons butter
6 cups chicken stock see
1 teaspoon chili powder
3 tablespoons flour all-purpose
1 bay leaf fresh
0.5 teaspoon ground cinnamon
2 teaspoons ground thyme
2 cups heavy cream
2 teaspoons honey
2 teaspoons hot sauce to taste
2 tablespoons juice of lemon
0.5 teaspoon nutmeg freshly grated
1 tablespoon olive oil extra-virgin
28 ounce pumpkin puree cooked canned
0.3 onion red finely chopped
8 servings salt and pepper
0.5 cup cranberries dried sweetened chopped
1 medium onion yellow finely chopped
Equipment
bowl
whisk
pot
Directions
Watch how to make this recipe.
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.
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
