We believe that every household should have at least one pumpkin item on the buffet table on Thanksgiving and this recipe is probably the best one you could choose to have on yours. Every year we begin our night at Michael's parent's house (we visit three houses) and enjoy this warm and delicious soup. It's a luxurious way to begin your dinner with it's thick, creamy consistency and robust flavor. We've made it for pot lucks and it is always a hit. This recipe is a guaranteed winner! I don't think we will ever celebrate Thanksgiving without it!
Ingredients for the soup:
2 tablespoons of butter
1 tablespoon of olive oil
2 medium yellow onions
3 ribs of celery
3 tablespoons of flour
1 teaspoon of hot sauce
4 teaspoons of poultry seasoning
6 cups of low sodium chicken broth
5 dry bay leaves
1 30oz can of pumpkin puree
2 cups of heavy cream
1 teaspoon of nutmeg
Ingredients for the topping:
2 tablespoons of lemon juice
2/3 cup dried cranberries
1 teaspoon of chili powder
1/2 teaspoon of cinnamon
3 tablespoons of honey
Large pot or Dutch Oven
Medium sized bowl
Begin by finely chopping the onions and celery. We normally cut the rib of celery in fourths lengthwise. Then we finely chop. Becsuse this soup is not blended, it is best to have tiny pieces.
Directions for the Cranberry and Apple Topping:
Add the lemon juice to a bowl. Using the vegetable peeler, peel and core an apple. Chop into pieces and add to the bowl with the lemon. Mix the apples and lemon juice well. This prevents the apples from turning brown. Next add the dried cranberries, cinnamon, chili powder and honey. Mix well. This topping really makes the soup! It's not the same without it.
Directions for the Creamy Pumpkin Soup:
Place the pot on the stove over medium heat. Add the butter and olive and allow to heat. Add the finely chopped onions and celery and mix with a wooden spoon. Sprinkle with salt and pepper and let the onions and celery cook for 10 minutes until the onions have become translucent and soft.
Next add the flour and using a whisk, mix to make sure that the onions and celery are coated. Allow the flour to cook for a minute or two and slowly begin to add the chicken broth. Don't get scared, the flour will begin to clump up and turn paste-like, but keep drizzling in the chicken both while whisking. After you have added all of the chicken broth, add the poultry seasoning, hot sauce and bay leaves. Allow the mixture to come to a simmer. Check for salt and pepper and add if needed. This soup does need a good amount of seasoning.
After the soup mixture has simmered for 5 minutes, add the pumpkin puree and whisk. Put the lid on the pot and let the soup simmer for 10 minutes. Lastly add the nutmeg and cream and give it a good stir. Check again for salt and pepper and add if needed. Keep warm until you are ready to serve!
Pour a generous amount into a bowl and top with your cranberry and apple topping! Everyone will go crazy for this soup, even if they are not big fans of pumpkin! Get ready because you will be expected to make this every year for Thanksgiving or any Fall occasion!