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Pumpkin Apple Soup with Cran Apple Relish, Plus A Winner

Today is Thanksgiving and is always a time to reflect on what we are most grateful for. I remember as a little girl being so excited and the anticipation leading up to going to my grandparents. Both my great grandmothers or Nana’s as I called them and my Papa Wells were around through my junior high years.

Up until I was 7 years old I was an only child and only grandchild so let’s just assume I was well doted on. I loved the big meal and sitting around the table talking. The pretty china that would have been laid out and the food so lovingly prepared.

Today I will go to my aunts and share a meal we have all contributed to. I look forward to hearing my niece and nephews as their simple thoughts of thankfulness.

I am bringing a Cranberry Caramel Tart and Pumpkin Soup. Pumpkin Soup seems like the perfect way to start the meal. It is warm and comforting to the soul.

I am so thankful for my family and friends. I am thankful for a job in a year where many have struggled to find work. I am thankful my new little dog Max and the laughter he brings me. I am thankful for each of you taking the time to visit my blog and let me share my love of food and cooking.

Happy Thanksgiving everyone! Oh, and I almost forgot Sharon won the cookbook! Thank you to everyone who participated. I wish each of you a blessed day!

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Pumpkin Apple Soup

1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
2 McIntosh apples, peeled and chopped
2 cloves garlic, minced
1 teaspoon pumpkin pie spice
1/8 teaspoon cayenne
3 cups chicken broth
1 can (15oz) pumpkin
1 tablespoon honey
1/2 cup heavy cream

Chili Cran-Apple Relish
adapted from Rachael Ray

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

In a 4 to 5 quart pan, melt butter and olive oil over high heat. Add onion, apples garlic, pumpkin pie spice, and cayenne  and stir frequently until  pan is dry and onions are soft.

In a blender or food processor puree onion mixture until smooth.

Return puree to pan; add chicken broth, pumpkin, honey and cream. Bring to a boil, stirring over high heat.

Ladle soup into shallow bowls.

For the topping mix the ingredients in a small bowl.

Pumpkin Spice Mix

1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Stir all the spices together in a bowl to make 1 teaspoon pumpkin pie mix.

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