• prep: 20 min
• cook: 25 min
• total: 45 min

servings:

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 fresh bay leaf
• 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
• 1 medium yellow onion, finely chopped
• Salt and pepper
• 3 tablespoons all-purpose flour
• 2 teaspoons poultry seasoning or 2 teaspoons ground thyme
• 2 teaspoons hot sauce, or to taste
• 6 cups chicken stock
• 1 (28-ounce) can cooked pumpkin puree
• 2 cups heavy cream
• 1/2 teaspoon freshly grated nutmeg
• 1 crisp apple, such as McIntosh or Granny Smith, finely chopped
• 1/4 red onion, finely chopped
• 2 tablespoons lemon juice
• 1/2 cup dried sweetened cranberries, chopped
• 1 teaspoon chili powder
• 2 teaspoons honey
• 1/2 teaspoon ground cinnamon

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