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Thursday, February 10, 2011

Spicy Pumpkin Soup with Cranberry Apple Relish

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Pumpkin Soup

I was in a creative cooking mood tonight and came up with this Spicy Pumpkin Soup with Cranberry Apple Relish... As I was making it I wasn't quite sure how it would turn out. However, the moment I took my first bite I knew it was a winner... So I'm sharing it with you. Try it and let me know what you think!

Spicy Pumpkin Soup with Cranberry Apple Relish
1 onion, chopped finely
1 clove of garlic
2 T. olive oil
1 t. Chipotle en Adobo (can be substituted with other hot sauce... However, I love the smoky rich flavor that comes with it.)
1 T. brown sugar
1 t. cumin powder
2 t. salt
1 8oz can of pumpkin puree
2 C. vegetable stock
2 C. plain soymilk or regular milk

1. Saute the onion, garlic, Abobo, brown sugar, cumin and salt in olive oil, till onions are translucent.
2. Add pumpkin, stock, and milk and let simmer. Add additional salt and pepper to taste.
3. While soup is simmering make the relish.
4. I topped my bowl with Whole Wheat Panko Bread Crumbs and then the relish. ( The Panko Crumbs added a nice crunch and texture to the soup. However, you could easily skip it.)

Cranberry Apple Relish
Combine in a bowl:
1 apple, finely chopped (I used Pink Lady)
1/2 cup dried cranberries, finely chopped
1 t. lemon juice
1 t. garlic salt
1 t. honey
1 t. cinnamon

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