Pumpkin Soup With Chili Cran-Apple Relish Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1/4 red onion, finely chopped

1/2 teaspoon freshly grated nutmeg

2 tablespoons lemon juice

1 crisp apple, such as McIntosh or Granny Smith, finely chopped

1 medium yellow onion, finely chopped

1/2 teaspoon ground cinnamon

2 teaspoons poultry seasoning or 2 teaspoons ground thyme

2 teaspoons honey

Salt and pepper

2 cups heavy cream

2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)

1 (28-ounce) can cooked pumpkin puree

2 teaspoons hot sauce, or to taste

6 cups chicken stock

1/2 cup dried sweetened cranberries, chopped

3 tablespoons all-purpose flour

1 fresh bay leaf

2 tablespoons butter

1 teaspoon chili powder

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