Pumpkin Cranberry Soup

I was recently invited to a pumpkin recipe showdown party. Each guest had to make a dish where pumpkin was the main ingredient. It didn't matter if the dish was sweet or savory. All that mattered was that pumpkin was the star. Now, pumpkin is one of my favorite flavors- no matter what time of year it is. I knew what I wanted to put in the soup so I got to work creating my own recipe. I made a starter batch of soup the week before the event and taste tested various topping combinations. From sage to whisky mushroom and finally a cranberry rosemary sauce, I found my soup! I even went home the winner as most of the guests proclaimed my recipe their favorite!

Pumpkin Cranberry Soup

1 Large Yellow Onion
1 Large Sweet Potato ( about 2-3 cups) peeled and diced small
1-2 Red potatoes- peeled and diced small
5 Cups Chicken Stock
2 Tablespoons Olive Oil
1 Tablespoon Kosher Salt with an extra pinch if needed.
Pepper to taste
1 28oz Can of Pumpkin
1 Tablespoon Cinnamon
2 Teaspoons Nutmeg
1-2 Garlic Cloves
2/3 Cup Homemade Cranberry Rosemary Sauce- recipe below
1/2 Tablespoon, Sage, Rosemary and Thyme
1/2 Cup Heavy Cream
Chili Oil for garnish
1 Package Prosciutto, cooked and crumbled. 

Heat 2 tablespoons olive oil in a large dutch oven. Saute onion and potatoes until potatoes start to soften. Add in salt, pepper, spices, garlic and herbs. Stir to incorporate. Add 1 cup of chicken stock and cook until potatoes are completely cooked. Use an immersion to puree this mixture. Add in Pumpkin and stir to blend. Add in the remainder of the chicken stock- stirring to incorporate it. (I just used my immersion blender) Taste- add any additional spices if necessary. Be careful when the soup starts to boil it will create a mess. Stir in 2/3 cups Cranberry Sauce. Stir to incorporate. Add in ½ cup heavy cream. Heat through and serve. Top each bowl of soup with a little chili oil, cranberry sauce, crispy prosciutto and fresh thyme. Enjoy!

Cranberry Rosemary Sauce
1 Bag of Cranberries
1 Cup Water
½ Cup Sugar- maybe more is the sauce is too tart.
2 large Sprigs of fresh rosemary finely chopped

Combine water, cranberry, rosemary and sugar in a large sauce pan over medium heat. Allow to cook until all of the cranberries begin to burst. Mixture will naturally thicken.

Chili Oil
1 Cup Vegetable Oil
1 Tablespoon Sesame Oil
1/3 Cup Dried Chili Flakes

Heat the oils in a saucepan over medium heat until an instant-read thermometer reads 225-250° F (about 5 minutes). Stir in the chili flakes, remove from the heat and set aside for 2-8 hours.

Strain through a fine mesh strainer and store, covered, in the refrigerator. Keeps for several weeks.

Here are all of the other dishes that my friends made for the pumpkin recipe showdown party. Enjoy!