Pumpkin Soup with Chili Cran-Apple Relish

Pumpkin Soup
1 tbsp olive oil
2 tbsp butter
1 bay leaf
2 ribs celery with greens, finely chopped
1 medium onion, finely chopped
Salt and pepper
3 tbsp flour
2 tsp thyme
2 tsp hot sauce
6 c chicken broth
1 (28 oz) can pumpkin
2 c heavy cream
½ tsp nutmeg

Cran-Apple Relish
1 apple, finely chopped
½ red onion, finely chopped
2 tbsp lemon juice
½ c dried cranberries, chopped
1 tsp chili powder
2 tsp honey
½ tsp cinnamon

Heat a medium soup pot over medium heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 to 7 minutes, until tender. Add flour, thyme, and hot sauce then cook flour a minute. Whisk in chicken stock and bring to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken then add cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, red 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 to relish.