1 (2 pounds) pumpkin, halved and seeds removed
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 teaspoons ground cinnamon
1 teaspoon ground allspice
¾ cup chopped onion
½ cup chopped carrot
¼ cup chopped celery
2 tablespoons minced ginger
1 tablespoon minced garlic
3 ½ cups chicken stock
½ cup heavy cream
1 apple, McIntosh or Granny Smith, finely chopped
¼ cup finely chopped red onion
2 tablespoons fresh lemon juice
½ cup chopped dried sweetened cranberries
1 teaspoon chili powder
2 teaspoons honey
1 teaspoon ground cinnamon
Preheat the oven to 400 degrees F.
Place the pumpkin cut side up on a parchment lined baking sheet. Season with ½ teaspoon of salt and ¼ teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, approximately 50 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin. Set a medium saucepan over medium-high heat. Add the remaining olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes.
Remove the soup from the heat and process with an immersion blender or in batches in a blender until smooth. Season to taste with the remaining salt and pepper. Add the cream to the soup and stir to combine.
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
Serve soup in shallow bowls with a few spoonful’s of relish.
Wine Pairing – Corner 103’s 2012 Alexander Valley Merlot