Pumpkin Soup with Apple-Cranberry Relish and Spicy Pepitas

• Produce

  • 1 Apple, crisp red
  • 1 Bay leaf, dried
  • 1 Celery, rib
  • 3/4 tsp Chipotle pepper, powder
  • 1/2 cup Cranberries or cherries, dried
  • 1 Onion
  • 1 28 oz. can Pumpkin puree
  • 1/4 cup Red onion
  • 2 tsp Thyme, fresh

• Canned Goods

  • 6 cup Chicken stock

• Condiments

  • 1/2 tsp Cholula hot sauce
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 pinch Cayenne pepper
  • 1/4 tsp Cinnamon, ground
  • 3 tbsp Flour
  • 1/2 tsp Salt
  • 1 Sea salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 1/3 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pepitas

• Dairy

  • 2 tbsp Butter
  • 2 cup Heavy cream

Found on thatsusanwilliams.com

Description

Ingredients

• 1 T. olive oil
• 2 T. butter
• 1 dried bay leaf
• 1 rib celery, finely chopped
• 1 onion, finely chopped
• sea salt
• freshly ground black pepper
• 3 T. flour
• 2 t. chopped fresh thyme
• 1/2 t. chipotle chili powder
• 1/2 t. Cholula hot sauce (or hot sauce of your preference)
• 6 c. chicken stock (use homemade if youve got it! I did)
• 1 28 oz. can pumpkin purée
• 2 c. heavy cream
• 1 crisp red apple, like Gala
• 1/4 c. red onion
• 2 T. lemon juice
• 1/2 c. dried cranberries or cherries
• 1/4 t. chipotle chili powder
• 1/4 t. ground cinnamon
• 1 c. pepitas
• 1 t. olive oil
• 1/2 t. salt
• 1/2 t. sugar
• a pinch of cayenne pepper

Directions

• Heat oil and butter in a Dutch oven over medium high heat. Add celery, onion, and bay leaf. Season the veggies with salt & pepper. Cook until translucent and tender, about 6 or 7 minutes. Whisk in flour, thyme, chili powder and hot sauce (to taste), and allow flour to cook and spices to bloom for a minute. Add chicken stock, continuing to whisk. Bring it to a boil and stir in pumpkin purée in large spoonfuls, continuing to stir. Simmer for 10 minutes, then add in cream. Reduce heat to low. At this point, if you prefer your soup with texture, you can leave it as is. If you prefer a smooth purée, either blend it in batches in your blender/Vitamix (be careful not to fill blender too full: hot liquids expand and can explode! I usually dont fill my blender over half full when it comes to hot soups), or if you happen to have an immersion blender, that would be really handy! Taste soup and adjust seasoning.
• Combine all ingredients, and stir. Spoon onto top of soup.
• Preheat the oven to 375 degrees. Toss all of the ingredients together in a bowl. Spread on a baking sheet and bake 5 minutes, or until lightly browned,