Pumpkin Soup with Apple Cranberry Relish

by Rhett Morris | Photography by Diana Matthews


1 small onion, diced large
1 stalk celery, diced
1 carrot, diced
2 cloves garlic, smashed
2 quarts water
1 pie pumpkin, (about ½ size of a basketball)
1 tablespoon salt
1 teaspoon pepper
3 tablespoons olive oil
½ teaspoon ginger
½ teaspoon nutmeg
1 green apple, diced
1 cup fresh cranberries
2 tablespoons apple cider vinegar
1 tablespoon sugar



Preheat oven to 400 degrees. Cut pumpkin in half and take out seeds. Season the pumpkin with the salt, pepper and olive oil. Roast in oven for about 45 minutes, until pumpkin is soft. While pumpkin is roasting, put onions, celery, carrot, garlic and water in pot and bring to boil. After boiling for 5 minutes, turn off and let set until pumpkin is done. Put the apple, cranberries, vinegar and sugar in food processor, and pulse until it becomes fine pieces for relish topping. When pumpkin is done, let cool for 15 minutes. Take all flesh out of pumpkin and put in blender. Strain vegetable stock and add that liquid into blender with ginger and nutmeg. Blend until smooth. Reheat soup and top with relish.