Pumpkin Soup

Chili Cranberry Apple Relish
1 Tbls olive oil
2 Tbls butter
1 bay leaf
2 ribs celery with greens finely chopped
1 medium sweet onion finely chopped
Salt and pepper
3 Tbls flour
2 Tbls poultry seasoning
2 Tbls hot sauce (opt)
6 cups chicken stock
1 28oz can pumpkin
2 cups heavy cream
1/2 tsp fresh grated nutmeg

1 Granny Smith Apple finely chopped
1/4 red onion finely chopped
2 Tbls lemon juice
1/2 cup dried sweetened cranberries chopped
1/2 tsp chili powder
2 tsp honey
1/2 tsp cinnamon

In medium soup pot, heat oil. Add butter until melted. Add bay, celery and onion. Season the veggies
with salt and pepper. Cook 6 minutes until tender. Add flour, poultry seasoning and hot sauce (optional).
Cook flour 1 minute. Whisk in chicken stock and bring to a bubble. Whisk in pumpkin. Summer 10
minutes to thicken. Add cream and nutmeg. Reduce to low heat and keep warm until ready to serve.

To make the relish, mix remaining ingredients.
Top bowls of soup with relish.