What can I say. I love everything about this soup. There is a flavor explosion in every bite. I serve this EVERY Thanksgiving to get things started. It is easy, delicious, healthy, and everyone will love it. The relish is the key! I say... keep your mind open to new things. Try this! Enough said. Plus, if you want to get really fancy...you can serve this in a pumpkin or a winter squash-(as seen way above.) I know right! I like to sometimes serve this in an acorn squash because not only does the buttery flavor of the squash compliment the soup, acorn squash makes a perfect serving bowl. NOTE: To make this even lighter you can omit the heavy cream and it is still delicious like that too. I make it both ways! You may also want to check out my Butternut Squash and Bartlett Pear Soup, my Pumpkin and Black Bean Soup, or try all my Soups Recipes. Enjoy!
- 1 tbs olive oil
- 2 tbs butter
- 1 fresh bay leaf
- 2 ribs celery, finely chopped
- 1 med yellow onion, finely chopped
- salt and pepper to taste
- 3 tbs flour
- 2 tsp Lawrys seasoning salt
- 2 tsp fresh thyme
- 1-3 tsp hot sauce, or to taste-more or less; depends on how hot you and your guests like it
- 6 cups vegetable broth
- 1 28 oz pumpkin puree
- 1 1/2 cups heavy cream, you could use any milk here but I would stick with the heavy cream for richness-or omit to keep lighter
- 1/2 freshly grated nutmeg, secret ingredient, shhh
- 1 crisp apple, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tbs fresh lemon juice
- 1/2 cup dried sweetened cranberries, chopped
- 1 tsp chili powder
- 2 tsp honey, secret ingredient, shhh
- 1/2 tsp ground cinnamon
- Heat a med. soup pot over med-high heat. Add the oil and melt the butter. Add bay leaf, celery, and onion. Season veggies with salt and pepper. Cook 6-7 mins, until tender. Add flour, seasoning salt and hot sauce to taste, then cook flour for a minute. Whisk in stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls until well incorporated. Simmer about 10 mins to thicken and then add cream (if using) and then nutmeg. Reduce to low and keep warm until ready to serve.
- While soup cooks, assemble relish. Just combine all the ingredients together. Mix well. Then serve into bowls (or squash) and add relish on top. Enjoy! Inspired from Racheal Ray.