1 tbsp. extra-virgin olive oil
2 tbsp. butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped
1 medium yellow onion, finely chopped
Salt and pepper
3 tbsp. all-purpose flour
2 tsp. poultry seasoning or 2 tsp. ground thyme
2 tsp. hot sauce, or to taste
6 c. chicken stock
1 28-oz. can cooked pumpkin puree
2 c. heavy cream
1/2 tsp. freshly grated nutmeg
Relish:
1 crisp McIntosh or Granny Smith apple, finely chopped
1/4 red onion, finely chopped
2 tbsp. lemon juice
1/2 c. dried sweetened cranberries, chopped
1 tsp. chili powder
2 tsp. honey
1/2 tsp. ground cinnamon
Heat
a soup pot over medium to medium-high heat. Add the oil and melt the
butter. Add bay, celery, and onion. Season the vegetables with salt and
pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning
and hot sauce, to taste; cook flour a minute. Whisk in chicken stock and
bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to
incorporate it into the broth. Simmer soup 10 minutes to thicken a bit,
then add in cream and nutmeg. Reduce heat to low and keep warm until
ready to serve. While soup cooks, assemble the relish: combine apple,
onion, lemon juice, cranberries, chili powder, honey and cinnamon.
Adjust seasonings in soup and relish and serve soup in shallow bowls
with a few spoonfuls of relish.
