Pumpkin puree soup with cream and apple-cranberry dressing

soups 552 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

Freshly crushed nutmeg adds a warm flavor to the creamy pumpkin soup, while Rachel's special cranberry-apple sweet and sour dressing adds zest.

1 tbsp. l. extra virgin olive oil, and also for frying 2 tbsp. l. (30 g) butter 1 fresh bay leaf 2 stalks of celery with herbs, finely chopped (you can save time by buying washed, peeled celery, which you just need to chop) 1 medium onion, thinly sliced Salt and ground black pepper 3 tbsp. l. flour 2 tsp. seasonings for poultry or 2 tsp. ground thyme 2 tsp hot sauce, or to taste 6 tbsp. chicken broth 1 can (800 grams) ready-made pumpkin puree 2 tbsp. heavy cream 1/2 tsp freshly ground nutmeg.
Dressing: 1 crunchy apple, Macintosh or Granny Smith, finely chopped 1/4 red onion, finely chopped 2 tbsp. l. lemon juice 1/2 tbsp dried sweetened cranberries, chop 1 tsp. chili powder 2 tsp honey 1/2 tsp ground cinnamon

Preheat a medium saucepan over a heat slightly over medium. Add oil, celery, onion. Season vegetables with salt and pepper. Saute for 6-7 minutes, until vegetables are soft. Add flour, poultry seasoning and hot sauce, cook for about a minute. Pour in chicken broth, heat until boiling. Spoon into the pumpkin puree. Simmer for ten minutes until soup thickens, add cream and nutmeg. Reduce heat, but keep it on to keep the soup warm before serving.
While the soup is cooking, prepare the dressing: Combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon. Season soup and dressing, serve in shallow bowls with a couple of spoonfuls of dressing.

Freshly crushed nutmeg adds a warm flavor to the creamy pumpkin soup, while Rachel's special cranberry-apple sweet and sour dressing adds zest.

1 tbsp. l. extra virgin olive oil, and also for frying 2 tbsp. l. (30 g) butter 1 fresh bay leaf 2 stalks of celery with herbs, finely chopped (you can save time by buying washed, peeled celery, which you just need to chop) 1 medium onion, thinly sliced Salt and ground black pepper 3 tbsp. l. flour 2 tsp. seasonings for poultry or 2 tsp. ground thyme 2 tsp hot sauce, or to taste 6 tbsp. chicken broth 1 can (800 grams) ready-made pumpkin puree 2 tbsp. heavy cream 1/2 tsp freshly ground nutmeg.
Dressing: 1 crunchy apple, Macintosh or Granny Smith, finely chopped 1/4 red onion, finely chopped 2 tbsp. l. lemon juice 1/2 tbsp dried sweetened cranberries, chop 1 tsp. chili powder 2 tsp honey 1/2 tsp ground cinnamon

Preheat a medium saucepan over a heat slightly over medium. Add oil, celery, onion. Season vegetables with salt and pepper. Saute for 6-7 minutes, until vegetables are soft. Add flour, poultry seasoning and hot sauce, cook for about a minute. Pour in chicken broth, heat until boiling. Spoon into the pumpkin puree. Simmer for ten minutes until soup thickens, add cream and nutmeg. Reduce heat, but keep it on to keep the soup warm before serving.
While the soup is cooking, prepare the dressing: Combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon. Season soup and dressing, serve in shallow bowls with a couple of spoonfuls of dressing.