Pumpkin Soup


Cuisine: Parve

Category: Soups

Servings: 8

Ingredients:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons margarine
1 fresh bay leaf
2 ribs celery with greens, finely chopped
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups Parve half & half cream
1/2 teaspoon freshly grated nutmeg

Relish:
1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon






Instructions:

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

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