Pumpkin Soup with Chili Cran-Apple Relish

pumpkin soup with apple cranberry relish

 pumpkin soup with apple cranberry relish


  • 1 tablespoon  olive oil
  • 2 tablespoons butter
  • 1 fresh bay leaf
  • 2 ribs celery with greens finely chopped
  • 1 medium yellow onion finely chopped
  • Salt and pepper
  • 2 teaspoons poultry seasoning or 2 teaspoons ground thyme
  • 2 teaspoons hot sauce or to taste
  • 6 cups chicken stock
  • 1 can cooked pumpkin puree (28 ounces) Don’t use pumpkin pie filling.  I used Libby’s Pure Pumpkin.
  • 2 cups heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • For the relish:
  • 1 crisp apple such as McIntosh or Granny Smith, finely chopped
  • 2 scallion onions finely chopped
  • 2 tablespoons lemon juice
  • 1/2 cup dried sweetened cranberries chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon


  1. Heat a medium size soup pot over medium to medium-high heat. Add the olive oil and melt the butter. Add the bay leaf, celery and yellow onion. Season the veggies with salt and pepper. Cook for 6-7 minutes, until tender. Add the poultry seasoning and hot sauce, to taste, then cook for a minute. Whisk in the chicken stock and bring the liquid to a bubble. Whisk in the pumpkin in large spoonfuls to incorporate it into the broth. Simmer the soup for 10 minutes to thicken a bit, then add in the cream and nutmeg. Reduce the heat to low and keep warm until ready to serve.
  2. While the soup cooks, assemble the relish: combine the apple, onions, lemon juice, cranberries, chili powder and cinnamon.
  3. Adjust the seasonings in the soup and relish, to taste, and serve the soup in shallow bowls with a few spoonfuls of relish.

Nutrition Facts:

Pumpkin Soup

Calories = 597

Fat  = 53 grams

Carbs = 25 grams less fiber is 16 grams

Protein = 9 grams

Cran-Apple Relish

Calories = 45

Fat = 0

Carbs = 12 grams less fiber is 11 grams

Protein = 0

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