Pumpkin Soup with Chili Cran Apple Relish
Warm up with a bowl of velvety Pumpkin Soup with Chili Cran Apple Relish, a comforting yet vibrant dish that perfectly balances creamy and tangy flavors. This autumn-inspired soup features rich pumpkin purée blended with aromatic spices like cumin and cinnamon, finished with a touch of luscious coconut milk for a silky texture. The star of the show is the bold chili cran apple relish—a sweet, tart, and slightly spicy topping made with fresh cranberries, diced apple, honey, and red chili flakes—that adds a burst of brightness and complexity to each bite. Quick to prepare in just under an hour, this gluten-free recipe is perfect for cozy dinners, holiday gatherings, or as a stunning starter. Garnished with fresh parsley, it captures the essence of fall in every spoonful!
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Recipe Information
Ingredients
- 4 cups Pumpkin puree
- 4 cups Vegetable stock
- 1 cup Coconut milk
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Fresh cranberries
- 1 medium, peeled and diced Apple
- 2 tablespoons Honey
- 0.5 teaspoon Red chili flakes
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh parsley
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in ground cumin, ground cinnamon, salt, and black pepper. Cook for 30 seconds to toast the spices.
Add pumpkin puree and vegetable stock to the pot. Stir well to combine and bring the mixture to a boil.
Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
While the soup simmers, prepare the chili cran apple relish. In a small saucepan over medium heat, combine fresh cranberries, diced apple, honey, red chili flakes, and lemon juice.
Cook the relish mixture for 5-7 minutes, stirring occasionally, until the cranberries burst and the apples soften. Remove from heat and set aside to cool slightly.
After the soup has simmered, use an immersion blender to blend it until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in coconut milk and adjust seasoning with more salt and pepper if needed. Heat the soup gently for another 3 minutes.
Ladle the soup into bowls and top each serving with a spoonful of chili cran apple relish and a sprinkle of chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4784 mg | 208% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 132.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4575 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
