Pumpkin Soup With Chili Cran-Apple Relish

• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 fresh bay leaf
• 2 stalks celery & leaves, finely chopped
• 1 medium yellow onion, finely chopped
• salt and pepper
• 3 tablespoons all-purpose flour
• 2 teaspoons ground thyme
• 2 teaspoons hot sauce (or to taste)
• 6 cups chicken stock
• 28 ounces cooked pumpkin puree
• 2 cups heavy cream
• 12 teaspoon freshly grated nutmeg
• 1 crisp apple, finely chopped (such as McIntosh or Granny Smith)
• 14 red onion, finely chopped
• 2 tablespoons lemon juice
• 12 cup dried sweetened cranberries, chopped
• 1 teaspoon chili powder
• 2 teaspoons honey
• 12 teaspoon ground cinnamon

1. Heat a medium soup pot over medium to medium-high heat.
2. Add the olive oil and melt the butter.
3. Add bay leaf, celery and onion.
4. Season the veggies with salt and pepper.
5. Cook 6-7 minutes, until tender.
6. Add flour, thyme and hot sauce, to taste, then cook flour a minute.
7. Whisk in chicken stock and bring liquid to a bubble.
8. Whisk in pumpkin in large spoonfuls to incorporate it into the broth.
9. Simmer soup 10 minutes to thicken a bit, then add in cream and nutmeg.
10. Reduce heat to low and keep warm until ready to serve.
11. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
12. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

extra virgin olive oil, butter, bay leaf, stalks celery, yellow onion, salt, allpurpose, ground thyme, hot sauce, chicken stock, pumpkin puree, heavy cream, nutmeg, apple, red onion, lemon juice, cranberries, chili powder, honey, ground cinnamon

Taken from www.food.com/recipe/pumpkin-soup-with-chili-cran-apple-relish-265768 (may not work)