Monday, September 24, 2007

Fall Soup For You

Since Sunday marked the first day of my absolute favorite season, I decided to mark the occasion by making my absolute favorite fall dish: Pumpkin Soup with Chili-Cran Relish.

I have to admit, this is a Rachael Ray recipe. I am not the biggest fan of her show(s) BUT this does not mean I don’t enjoy some of her recipes. And this one is FABULOUS. My mom made it for Thanksgiving a few years ago and Adam and I have been in love with it ever since. It has everything I love about the season in it, pumpkins, cranberries, warmth, awesomeness.

Not to mention the fact that, while it ain’t exactly a 30 minute meal, it is pretty easy to make.

So let’s get to it.

Rachael Ray’s Pumpkin Soup and Cranberry-Chili Relish.

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
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
1/2 teaspoon freshly grated nutmeg

Relish:
1 crisp tart apple, 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


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.


Serve bowls of soup with a few tablespoons of the relish on top. It really adds a great new dimension of texture and taste to the decadently creamy pumpkin-y soup. You can definitely omit the relish if so desired, but it is really fantastic!

Et voila!



If this isn't the perfect fall dish I don't know what is (literally and figuratively).

8 comments:

Nicky said...

I make a really good curried pumpkin soup. Maybe I'll have to switch it up a bit and try this variation on the concept. Oh, and by the way...your serving bowl? TOO adorable!!!

hello sunshine! said...

Oh my goodness, I can't wait to make this! Pumpkin soup (and butternut squash soup) is the BEST autumn meal, I think.

I'm also kinda iffy on Rachael Ray - I like her talk show and her magazine, not so much her Food Network shows!

C'tina said...

OMG! I have that same dishtowel! Or is yours a runner or tablecloth? It's so nice a pressed...mine is always crumpled...Great fall festive recipe..that relish would be fantastic on a turkey sandwich, too...

Sarah said...

That's a tablecloth! And it's only pressed because it's new :-P

Alisa said...

That looks scrumptious. I think I will splurge even though it is not "light" because it is irresistible.

Lys said...

Oh boy! You know I am a fan of anything pumpkin/butternut squash/etc., but that looks soooo delectable! I have to make it!

Where did you get the serving bowl?

Sarah said...

Marshalls! (of course!)

Tres Poshe Preppy said...

Mmmm, I'm going to have to make this.I love anything pumpkin! Thanks!