- Yield: 8 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 95
- Carbohydrate Content: 19.1g
- Cholesterol Content: 2.5mg
- Fat Content: 2.4g
- Fiber Content: 5.1g
- Protein Content: 2.1g
- Saturated Fat Content: 0.3g
- Serving Size: 1 cup plus 1 heaping tablespoon relish
- Sodium Content: 582.1mg
- Sugar Content: 10.8g
Pumpkin Soup with Cran-Apple Relish
Autumn is a great season to enjoy pumpkin in every way, shape and form! Usually, I add pumpkin to sweet items like breads, pies and cookies. However, pumpkin can be a star of your dinner table too! My aunt Gwen Berardinelli makes pumpkin soup for Thanksgiving every year and this is my super simple version of her amazing soup. This velvety pumpkin soup is filling and FULL of great nutrients that will keep those sniffles away as the chilly temperatures approach. The cran-apple relish gives it an extra boost of flavor using only fruit, vegetables and spices!
TOTAL COST: $9.68
Ingredients
- olive oil - 1 tablespoon
- celery - 2 stalks, chopped
- onion - 1 medium, chopped
- apples - 2 large, chopped and divided
- chili powder - 1 1/4 teaspoon, divided
- paprika - 1 1/4 teaspoon, divided
- cinnamon - 1 1/4 teaspoon, divided
- pumpkin - 15 ounces canned or fresh puree (not pumpkin pie mix)
- chicken or vegetable broth - 32 ounces, low-fat, low-sodium
- salt - 1/4 teaspoon
- black pepper - 1/4 teaspoon
- cranberries - 1/3 cup, sweetened, dried, chopped
- scallions - 1/3 cup, chopped
Instructions
In a large stock pot, heat the olive oil over medium heat. Add the celery and onions and cook for 3 minutes. Add one chopped apple to the pot and cook an additional 2 minutes, until the apple and vegetables are soft. Sprinkle in the chili powder, paprika and cinnamon and stir. Add in the pumpkin puree and stir to coat the mixture in the pumpkin completely. Cook 1 minute. Add in the chicken broth and stir until the pumpkin is dissolves completely in the broth. Season with salt and black pepper. Bring to a simmer and cook for an additional 2 minutes. Serve with cran-apple relish.
As soup cooks, prepare your relish. To a small bowl, add the remaining chopped apple, the remaining ¼ teaspoon of chili powder, paprika and cinnamon, the cranberries and scallions. Stir to combine and serve with the soup.
