Savory Pumpkin Soup with Chili Cran-Apple Relish

Soup:

1 Tbsp EVOO
2 Tbsp butter
1 fresh bay leaf or two dried bay leaves
2 ribs of celery with greens, finely chopped (if you have never used celery greens, you should start! They are amazing)
1 medium yellow onion, finely chopped
salt and pepper to taste
3 Tbsp flour
2 tsp poulty seasoning or ground thyme
2 tsp hot sauce (I like Texas Pete or Louisianna Hot Sauce)
6 C chicken stock
1 (28 oz) can cooked pumpkin puree
2 C heavy cream
1/2 tsp freshly grated nutmeg, you can use regular nutmeg too, but the freshly grated is yummo!

Relish:

1 crisp apple, finely chopped..I like McIntosh or Granny Smith
1/4 red onion, finely chopped
2 Tbsp lemon juice
1/2 C dried sweetened cranberries
1 tsp chili powder
2 tsp honey
1/2 tsp ground cinnamon

Direction:

Heat soup pot (the heavier the better) over medium to medium-high heat. Add the oil and the butter. Add bay leaf, celery, and onion. Season the veggies with salt and pepper. Cook 6-7 minutes, until tender. Add flour, poultry seasoning or thyme, and hot sauce; then cook for 1 minute. Whisk in chicken stock and bring to a boil. Whisk in pumpkin until smooth. Simmer soup for 10 minutes to thicken, then add cream and nutmeg. Keep warm until ready to serve.

While the 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 with a few spoonfuls of relish...enjoy♥
(Recipe courtsy of Rachael Ray)