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Pumpkin Soup With Chili Cran-Apple Relish

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“This is a delicious soup for Thanksgiving and other holiday meals – be sure that your guests leave enough room for turkey! Serves 8 as first course; Serves 4 as an entreé”

Ingredients Nutrition


  1. Heat a medium soup pot over medium to medium-high heat. Add the olive oil and melt the butter. Add bay leaf, celery and onion. Season the veggies with salt and pepper. Cook 6-7 minutes, until tender.
  2. Add flour, thyme and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit, then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
  3. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
  4. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

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