Rachel Ray’s Pumpkin Soup with Chili Cran-Apple Relish – Vegefied! 2


Rachel Ray's Pumpkin Soup with Chili Cran-Apple Relish - Vegefied!

 

I’m finally sharing a recipe I fell in love with years ago – Rachel Ray’s Pumpkin Soup with Chili Cran-Apple Relish – Vegefied! My version is cholesterol free, dairy free and a delicious Thanksgiving starter.

 

Think back to when you first started cooking. Recipes with more than five ingredients were REALLY intimidating. This was one of the first recipes I made for Thanksgiving and I was so proud of myself it will forever be etched into my memory. Food TV was still in it’s infancy and home cooks, like Rachel Ray, were just emerging on scene. She gave me hope that I could actually cook something edible one day. Lord knows I didn’t grow up cooking. Sorry mom, I love ya, but we both know cooking is not your thing.

 

Rachel Ray's Pumpkin Soup with Chili Cran-Apple Relish - Vegefied!

Rachel Ray's Pumpkin Soup with Chili Cran-Apple Relish - Vegefied!    Rachel Ray's Pumpkin Soup with Chili Cran-Apple Relish - Vegefied!

 

This pumpkin soup reminds me of all I’m thankful for. What better time to learn about cooking, family and gratitude than Thanksgiving?

 

As I look back on this incredible year I’ve had – from launching after-school cooking classes to making incredible connections with people and opportunities – this has truly been a year to remember. Has it been easy? Hell no. But it’s been so worth it. The classes are truly in line with my values of promoting health, connection with the planet and the people and animals that share the earth with us. In fact, I made this very recipe with the children last year at Thanksgiving and they absolutely fell in love with it. I’m so excited to finally get around to sharing it with you today.  It reminds me of friends, family, happiness and warmth. 

 

 

 

Here’s how I made Rachel Ray’s Pumpkin Soup with Chili Cran-Apple Relish recipe vegan / plant-based:

 

  • Butter > Vegan Butter or Coconut Oil
  • Chicken Stock > Vegetable Stock
  • Heavy Cream > Coconut Milk
  • Honey > Agave
  • Ground Cinnamon > Fresh Jax Pumpkin Pie Spice (Ok so both were already vegan but I love Fresh Jax spices!

 

Get 15% off Fresh Jax spices by using the code DAWN.  Christmas gift idea! Support local!

 

Though this is my second Thanksgiving soup of the season – you can find TONS more Thanksgiving options in my blog post from last year, 62 Plant-Based Thanksgiving Recipes. If I don’t talk to you, have an incredible Thanksgiving. I’m so grateful for you.  Thanks for stopping by. 

 

Rachel Ray's Pumpkin Soup with Chili Cran-Apple Relish - Vegefied!

Rachel Ray's Pumpkin Soup with Chili Cran-Apple Relish - Vegefied!
Serves 12
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Ingredients
  1. 1 Tbsp extra virgin olive oil (optional, use water or broth for oil-free)
  2. 2 Tbsp vegan butter or coconut oil (optional, use water or broth for oil-free)
  3. 1 fresh bay leaf
  4. 2 ribs celery with greens, finely chopped
  5. 1 medium yellow onion, finely chopped
  6. Salt and pepper
  7. 3 Tbsps all-purpose flour
  8. 2 tsp poultry seasoning or 2 tsp ground thyme
  9. 2 tsp hot sauce, or to taste
  10. 6 cups vegetable stock
  11. 1 can cooked pumpkin puree (28 ounces)
  12. 2 cups coconut milk (use light coconut milk for less fat)
  13. 1/2 tsp freshly grated nutmeg
For the relish
  1. 1 crisp, green apple, such as McIntosh or Granny Smith, finely chopped
  2. 1/4 red onion, finely chopped
  3. 2 Tbsp lemon juice
  4. 1/2 cup dried sweetened cranberries, chopped
  5. 1 tsp chili powder
  6. 2 tsp agave or coconut nectar
  7. 1/2 tsp ground pumpkin pie spice
Instructions
  1. Heat olive oil and butter over medium high heat in a large stock pot or Dutch Oven; add celery, bay leaf and onion and cook until translucent - about 5 to 7 minutes, season with salt and pepper.  Stir in flour, poultry seasoning and hot sauce, cook for 1 minute until well-incorporated. Pour broth into pot and bring to a boil; reduce heat and add pumpkin puree in large spoonfuls; stir until smooth; reduce heat and simmer for 10 minutes. Stir in coconut milk and nutmeg; cook an additional five minutes, or until fully heated through.  Puree until smooth with an immersion blender.  Ladle into bowls for serving.
  2. Meanwhile, assemble the relish ingredients in a small bowl; top each serving with a spoonful of relish for garnish.
Adapted from Rachel Ray's Pumpkin Soup with Chili Cran-Apple Relish
Florida Coastal Cooking & Wellness https://www.floridacoastalcooking.com/
Nutrition Facts Rachel Ray’s Pumpkin Soup with Chili Cran-Apple Relish – Vegefied
12 Servings
Amount Per Serving

Calories 113.0
Total Fat 2.5 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.9 g
Cholesterol 0.0 mg
Sodium 358.8 mg
Potassium 94.0 mg
Total Carbohydrate 18.0 g
Dietary Fiber 4.7 g
Sugars 10.5 g
Protein 2.6 g

Vitamin A 207.3 %
Vitamin B-12 0.0 %
Vitamin B-6 2.9 %
Vitamin C 7.8 %
Vitamin D 0.0 %
Vitamin E 3.9 %
Calcium 2.8 %
Copper 1.3 %
Folate 1.8 %
Iron 5.9 %
Magnesium 1.3 %
Manganese 4.0 %
Niacin 1.4 %
Pantothenic Acid 0.6 %
Phosphorus 1.1 %
Riboflavin 1.3 %
Selenium 0.4 %
Thiamin 1.7 %
Zinc 0.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb.

She’s a published author, wife, and mother of one sweet little girl. When she’s not crusading for the advancement of plant-based nutrition, she’s camping, stretching in yoga and paddle boarding on her SUP.


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2 thoughts on “Rachel Ray’s Pumpkin Soup with Chili Cran-Apple Relish – Vegefied!

  • Anna

    You did it again…read my mind! I LOVE pumpkin soup and keep eyeing some boxed brands, but some of them have dairy in them 🙁 And a lot of the recipes out there either have dairy or involve roasting and scraping a pumpkin. This is PERFECT…no dairy, convenient canned pumpkin, and that relish sounds so scrumptious. This recipe reminds me how thankful I am for you and Florida Coastal Cooking. Happy Thanksgiving!