Monday, December 9, 2013

Pumpkin Soup

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Pumpkin Soup with a Tasty Relish | Cooking on the Front Burner

Today I'm sharing this soup recipe that I've been meaning to post for you as it is always on our menu for Thanksgiving. It's a bit past Thanksgiving but that doesn't mean you can't make it now!  This picture was taken at our daughter and son-in-law's house a couple weeks ago when they hosted us for the holiday.


I first heard of this recipe when I was watching that 30 minute show with Rachel Ray (in 2004) and then that weekend it happened to be in our USA Weekend insert from the newspaper.  I still have the clipping - it's a bit faded and stained but I've retyped it here for you to enjoy!

The spices are tweaked a bit to our liking and for sure do not leave out the tangy relish topping - that is, in my opinion, the star of the show.... I love the creamy pumpkin too but the relish is made out of some yummy ingredients both sweet and savory that is a perfect topping.

Pumpkin Soup

by Deb Attinella
Prep Time: 15 minutes
Cook Time: 30 minutes
Adapted from:  Rachel Ray
Serves 8 
Ingredients
    Soup
    • 1 tbl olive oil
    • 2 tbls butter
    • 1 bay leaf
    • 1/2 cup minced celery
    • 1/4 cup minced onion
    • S&P to taste
    • 3 tbls flour
    • 2 tsp dried thyme
    • 2 tbls hot sauce
    • 6 cups chicken broth
    • 2 15 oz cans pumpkin pie puree (not pie mix)
    • 2 cups heavy cream
    • 1/2 tsp grated nutmeg
    Relish
    • 1 green apple chopped
    • 1/4 cup minced red onion
    • 2 tbls fresh lemon juice
    • 1/2 cup craisins chopped
    • 1 tsps chili powder
    • 2 tsps sugar
    • 1 tsp cinnamon
    Instructions
    1. In a large soup pot heat to medium high then add butter, oil, bay leaf, celery, onion and S&P. Cooke 6-7 minutes until tender. Add flour, thyme and hot sauce and cook/stir for one minute
    2. Add chicken broth and bring to boil. Whisk in pumpkin and let simmer for 10 minutes.
    3. Add cream and nutmeg - turn to low and heat through and keep warm until serving.
    4. Combine all relish ingredients and put a few spoonfuls onto soup when serving.
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    This quickly became a must have for the holiday.  It is easy to make and even better to eat - enjoy!

    8 comments:

    1. I love this, very festive and tasty looking!

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    2. This looks great Deb! Love a big bowl of pumpkin soup during this time of year, it's so warming and comforting :)

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    3. It's nice that pumpkin puree is around all year round so I can make this soup. Looks yummy Deb! Pinned. :) Have a great week!

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    4. Deb, this soup looks wonderful and I'll bet it tastes even better! We are having more snow today, so a great big bowl of this would be perfect! Thanks for sharing - pinning and buffering! Hope you have a happy Tuesday!

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    5. Deb, This looks fabulous and perfect for the cold weather season.

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    6. I absolutely love pumpkin soup -- it's one of my favorite fall/winter soups!

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    7. I love pumpkin in everything but I've never tried it in soup. I think I need to remedy that soon! Thanks so much for sharing this!

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    8. That soup looks amazing Deb, and I don't think it matters when you serve it. I am planning on making a pumpkin soup tomorrow...so I might be a bit biased ;) It's perfect for these bitter cold winter nights!!

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    Thanks for taking the time to leave a comment! I appreciate you stopping by! Have a great day!