Best 3 Pumpkin Soup With Chili Cran Apple Relish From Rachael Ray Recipes
Indulge in a culinary adventure with Rachael Ray's delightful Pumpkin Soup with Chili-Cran-Apple Relish. This comforting soup is a symphony of flavors, combining the sweetness of pumpkin with a hint of spice from chili and the tangy crunch of a cranberry-apple relish. It's a perfect dish for a cozy fall or winter meal, sure to warm your soul and tantalize your taste buds.
Accompanying the soup is a selection of equally enticing recipes. For a side dish, try Rachael's Roasted Brussels Sprouts with Pancetta and Pecorino, where crispy Brussels sprouts are tossed with savory pancetta and nutty pecorino cheese. If you're in the mood for a salad, the Roasted Beet and Goat Cheese Salad offers a vibrant mix of roasted beets, creamy goat cheese, and a tangy vinaigrette. And to satisfy your sweet tooth, the Pumpkin Pie Bars with Maple-Cream Cheese Glaze are a must-try, featuring a creamy pumpkin filling encased in a buttery crust and topped with a luscious maple-cream cheese glaze.
These recipes are not only delicious but also easy to follow, making them perfect for home cooks of all skill levels. Prepare to embark on a culinary journey with Rachael Ray as you explore the delightful flavors of pumpkin soup, roasted vegetables, salads, and sweet treats.
PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH (FROM RACHAEL RAY)
Rachael Ray made this soup on her TV Food Network Thanksgiving Special show in 2004, "Thanksgiving in 60" (minutes) -- episode TMSP02. I don't think it appears in any of her cookbooks, because it wouldn't fit into the typical 30 minute meal, but it is available on the TVFN website, at least for a while. I downloaded the recipe, tried it and it tastes as wonderful as I thought it would ... clearly what makes this soup different from all the other "spicy pumpkin soup" recipes is the base of celery and onions, the use of a roux with chicken stock and the spicy relish/garnish ... It looks scary, with all the ingredients, but it's actually very fast, simple and delicious -- exactly as Rachael promised ... and if you love pumpkin soups, this will be a change from the usual ... Also, to make this kosher (meat), substitute coconut milk for the cream and use a kosher chicken stock. Flavor is more like a Thai pumpkin soup, with hot sauce rather than chili paste, but it works quite well. To make it kosher (milk), substitute a vegetable stock for the chicken stock. The mouth feel will be quite different but the flavor should be good. Be careful of the sodium content of the vegetable stock -- you will have to adjust the seasonings and may want to start by skipping the salt entirely in the Vegetable Base part. To make it kosher (parve), do both substitutions -- I have not tried the last two variations, so I can't vouch for the resulting flavor. Rachel says this makes 4 servings as an entree or 8 as a first course. Personally, I found 6 as a first course seemed more reasonable. The dietary information is based on a yield of 8 servings from this recipe.
Provided by Gandalf The White
Categories Apple
Time 45m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Make the Vegetable Base (steps 2-6).
- Heat a medium size pot over medium to medium high heat.
- Add the oil, then the butter (the oil prevents the butter from burning); I prefer unsalted butter, but salted is OK-- just adjust the amount of salt you use in the seasoning step appropriately.
- Once the butter has melted, add the celery, onion, and bay leaf; If you don't have fresh bay, you can use dried, but you'll have to use less and the amount will depend on how old your herb is.
- Season with salt and pepper (Remember, you'll be able to adjust seasoning later, and if you're using canned chicken stock, it can be very salty, so if in doubt, go lightly at this stage).
- Cook until tender, 6-7 minutes.
- Add the Roux (steps 8-10).
- Add the flour, poultry seasoning and hot sauce (I use Tabasco, but any brand will do).
- Cook for 1-2 minutes, to let the flour cook-- you want a golden brown color, not a dark brown.
- Whisk in the chicken stock (I use a low sodium variety, but again, as long as you adjust for the amount of sodium, any brand will do) and bring the liquid to a bubble (above a simmer, but not a boil).
- Add the Pumpkin and Main Ingredients (steps 12-15).
- Whisk in the pumpkin in large spoonfuls.
- Simmer for 10 minutes to let all the ingredients thicken and the flavors come together.
- Add the cream and nutmeg and stir to combine.
- Reduce the heat to low and keep warm until ready to serve.
- To Make the Chili Cran-Apple Relish (garnish), combine all the relish ingredients (apple, onion, lemon juice, cranberries, chili powder, honey, cinnamon), then adjust the seasonings in the relish.
- To Serve (Presentation), adjust the seasonings in the soup, serve the soup in shallow bowls, and put several spoonfuls of the relish on top.
- Enjoy!
RACHEL RAY'S PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH
Categories Soup/Stew Appetizer Stew Thanksgiving Quick & Easy Apple
Yield 8 bowls
Number Of Ingredients 21
Steps:
- Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. 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 a minute. Whisk in chicken stock and bring liquid to a bubble. 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 soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH
Steps:
- Directions Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. 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 a minute. Whisk in chicken stock and bring liquid to a bubble. 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 soup and relish and serve soup in shallow bowls with a few spoonfuls of relish. Top with pumpkin seeds.
Tips:
- For a richer flavor, use homemade vegetable or chicken broth instead of water.
- If you don't have canned pumpkin, you can use fresh pumpkin. Just peel and cube the pumpkin, and then steam or roast it until it is tender.
- To make the soup vegan, omit the butter and use a plant-based milk, such as almond or soy milk.
- To make the soup creamier, blend it with an immersion blender or in a regular blender until smooth.
- Serve the soup with your favorite toppings, such as croutons, sour cream, or shredded cheese.
- The chili-cran-apple relish is a great way to add a bit of sweetness and spice to the soup. You can also use it as a condiment for other dishes, such as roasted chicken or grilled fish.
Conclusion:
This pumpkin soup with chili-cran-apple relish is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The soup is creamy and flavorful, with just the right amount of spice from the chili and cranberry. The relish adds a bit of sweetness and crunch, and it is the perfect finishing touch to the soup. This soup is sure to be a hit with your family and friends.
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