PUMPKIN SOUP WITH CRAN-APPLE RELISH

PUMPKIN SOUP WITH CRAN-APPLE RELISH image

Yield 8 people

Number Of Ingredients 21

1 tablespoon olive oil
2 tablespoons butter
1 fresh bay leaf
2 ribs celery w/ greens,finely chopped
1 medium yellow onion, finely chopped
salt and pepper to taste
3 tablespoons flour
2 teaspoons ground thyme
1 teaspoon hot sauce
6 cups chicken stock
29-oz can pumpkin puree
2 cups heavy cream
1/2 teaspoon nutmeg
Relish:
1 green apple, chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1/2 teaspoon chili powder
2 teaspoons sugar
1/2 teaspoon cinnamon

Steps:

Heat oil and butter in soup pot and add bay leaf, celery, onion, salt and pepper. Cook for 6 to 7 minutes, until tender. Add flour, thyme and hot sauce and cook for one minute. Whisk in stock and bring to just boiling. Whisk in pumpkin in large spoonfuls, incorporating into soup. Simmer to thicken a bit, about 10 minutes. Add cream and nutmeg. Lower temperature and simmer until ready to serve. Prepare relish by combining all relish ingredients. Adjust seasoning of soup and serve, topping with relish.