This recipe makes a large quantity, so it would be a great addition to your Thanksgiving meal. Pumpkin soup is one of Faye Sargent’s favorites. Please try this delicious soup and let me know what you think. Enjoy!
Pumpkin Soup with Cran-Apple Relish |
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1 Tbsp extra virgin olive oil |
2 Tbsp butter |
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1 bay leaf |
1 med. yellow onion, finely chopped |
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salt and pepper to taste |
2 ribs celery with greens, finely chopped |
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3 Tbsp. flour |
1 Tbsp. or less Tabasco sauce |
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1 Tbsp poultry seasoning |
1- 29 oz. can pumpkin |
| 6 cups chicken broth | 1/2 tsp. grated nutmeg |
| 2 cups non-fat half and half | |
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Add oil, butter, bay leaf, onion, celery, salt and pepper to a medium soup pot. Cook for 6 to 7 minutes over medium heat, until tender. Add flour, poultry seasoning, and hot sauce. Cook 1 minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls, incorporating it into the broth. Simmer for 10 minutes. Add cream and nutmeg. Lower heat, but do not boil. Makes 16 cups. Enjoy with relish. Reheat carefully. |
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Relish |
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| 1 green apple, chopped | 1/4 red onion, finely chopped |
| 2 Tbsp. lemon juice | 1/2 cup dried sweetened cranberries, chopped |
| Combine all relish ingredients. Drop a dollop in soup just before serving. | |