You know it is officially fall when I start making this pumpkin soup. It is perfect for a windy autumn day. This soup is a Rachel Ray recipe and it is creamy and delicious, but what really makes it is the cranberry apple relish served on top. Give it a try and let me know your thoughts!
Soup Ingredients:
1 T olive oil
2 T butter
1 bay leaf
2 ribs celery finely chopped
1 medium yellow onion finely chopped
salt and pepper
3 T all-purpose gluten-free flour
1 tsp poultry seasoning
1 tsp dried thyme
2 tsp hot sauce
6 c chicken stock
28 oz can of pureed pumpkin
2 c heavy cream
1/2 tsp freshly grated nutmeg
Relish Ingredients:
1 crisp apple finely chopped
1/4 c finely chopped red onion
2 T lemon juice
1/2 c dried cranberries
1 tsp chili powder
2 tsp honey
1/2 tsp ground cinnamon
Heat a soup pot over medium high heat on the stove and add your oil and butter. When the butter has melted add your bay leaf, celery and onion and then season with salt and pepper. Cook veggies until tender (about 7 minutes). Add flour, thyme, poultry seasoning and hot sauce and cook for one minute. Whisk in stock and bring liquid to a bubble. Whisk in pumpkin adding small amounts at a time until incorporated. Simmer for 10 minutes and then add your cream and nutmeg. Taste soup and adjust seasoning as needed.
For relish, combine all ingredients in a separate bowl and stir. Ladle soup in a bowl and serve with a couple of spoonfuls of relish on top.
What is your favorite fall soup?
Gluten Free in Georgia 