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!
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Rayden Hagen
[email protected]This soup was delicious! I will definitely be making it again.
Lubega Hanan
[email protected]I've made this soup several times and it's always a hit. The relish is the perfect finishing touch.
Victoria Patrick
[email protected]This soup was a bit too spicy for me, but I think that's because I used a bit too much chili powder.
Galek
[email protected]I wasn't sure how the chili-cran-apple relish would taste with pumpkin soup, but it was surprisingly good.
Helen Michel
[email protected]This soup is perfect for a fall day. The relish adds a nice touch of tartness.
Dorcas John
[email protected]I love pumpkin soup and this recipe did not disappoint. The relish was a great addition.
ice dragon3790
[email protected]The soup was easy to make and the relish was a nice addition. I would definitely make this again.
Ferna Baby girl
[email protected]I made this soup for a party and it was a big hit. Everyone loved the unique flavor.
Sh0Gun1te
[email protected]This soup was a bit too sweet for me, but the relish helped to balance it out.
Sumon Kumar
[email protected]I wasn't sure about the chili-cran-apple relish at first, but it really worked. The soup was delicious.
Mirza Ahmad
[email protected]This soup is a fall favorite in our house. The relish adds a nice tartness that balances out the sweetness of the pumpkin.
Carlos Kisanya
[email protected]I love this soup! It's so creamy and flavorful. The relish is the perfect topping.
Mohammed Nazrul islam
[email protected]The soup was easy to make and turned out great. The relish was a nice touch.
Parmida Poursalari
[email protected]This pumpkin soup was a hit! The chili-cran-apple relish added a unique and delicious flavor. I will definitely be making this soup again.