pumpkin soup with cran-apple relish
Pumpkin soup is perfect for the fall season! This recipe has been a family favorite in my house for several years. It’s simple, savory, and healthy comfort food for weeknight dinners. Great to keep warm in a crockpot to share with friends or take to potlucks.
1 tbsp extra-virgin olive oil
2 tbsp butter
2 sticks celery, finely diced
1 medium onion, finely diced
3 tbsp flour
2 tsp poultry seasoning, or more to taste*
2 tsp hot sauce
6 cups chicken stock (more if you prefer thinner soup)
1 (28 oz) can pumpkin puree
½ cup heavy cream
*I use 1 tsp. McCormick Montreal Chicken Seasoning + 2 tsp Trader Joe’s Italian style Soffritto Seasoning Blend
1 crisp apple, finely diced (I use Pink Lady or Honeycrisp)
¼ cup red onion, diced
2 tbsp lemon juice
½ cup dried sweetened cranberries
1 tsp chili powder
2 tsp honey
½ tsp ground cinnamon
- Heat a soup pot over medium-to medium high heat. Add oil and butter until melted. Add celery and onion; sprinkle with the Chicken Montreal and Soffritto seasoning and cook 6-7 minutes, until tender. Stir in flour and hot sauce until combined.
- Whisk in chicken stock and bring liquid just to a boil. Whisk in pumpkin (large spoonfuls at a time) to incorporate it into the broth. Simmer for 10 minutes to thicken; add in cream. Reduce heat to low and keep warm until ready to serve.
- While soup cooks, prepare the relish by combining all the ingredients. To serve, ladle soup into a shallow bowl and top with a few spoonfuls of relish. Enjoy!