Pumpkin Soup With Cran Apple Relish Recipes

PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH (FROM RACHAEL RAY)

Steps:

• Make the Vegetable Base (steps 2-6).
• Heat a medium size pot over medium to medium high heat.
• Add the oil, then the butter (the oil prevents the butter from burning); I prefer unsalted butter, but salted is OK-- just adjust the amount of salt you use in the seasoning step appropriately.
• Once the butter has melted, add the celery, onion, and bay leaf; If you don't have fresh bay, you can use dried, but you'll have to use less and the amount will depend on how old your herb is.
• Season with salt and pepper (Remember, you'll be able to adjust seasoning later, and if you're using canned chicken stock, it can be very salty, so if in doubt, go lightly at this stage).
• Cook until tender, 6-7 minutes.
• Add the Roux (steps 8-10).
• Add the flour, poultry seasoning and hot sauce (I use Tabasco, but any brand will do).
• Cook for 1-2 minutes, to let the flour cook-- you want a golden brown color, not a dark brown.
• Whisk in the chicken stock (I use a low sodium variety, but again, as long as you adjust for the amount of sodium, any brand will do) and bring the liquid to a bubble (above a simmer, but not a boil).
• Add the Pumpkin and Main Ingredients (steps 12-15).
• Whisk in the pumpkin in large spoonfuls.
• Simmer for 10 minutes to let all the ingredients thicken and the flavors come together.
• Add the cream and nutmeg and stir to combine.
• Reduce the heat to low and keep warm until ready to serve.
• To Make the Chili Cran-Apple Relish (garnish), combine all the relish ingredients (apple, onion, lemon juice, cranberries, chili powder, honey, cinnamon), then adjust the seasonings in the relish.
• To Serve (Presentation), adjust the seasonings in the soup, serve the soup in shallow bowls, and put several spoonfuls of the relish on top.
• Enjoy!

PUMPKIN WAFFLES WITH APPLE-CRANBERRY RELISH

Steps:

• To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
• Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
• Preheat waffle iron according to manufacturer's instructions.
• Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
• Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.