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1
Make the Vegetable Base (steps 2-6).
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2
Heat a medium size pot over medium to medium high heat.
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3
Add the oil, then the butter (the oil prevents the butter from burning); I prefer unsalted butter, but salted is OK-- just adjust the amount of salt you use in the seasoning step appropriately.
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4
Once the butter has melted, add the celery, onion, and bay leaf; If you don't have fresh bay, you can use dried, but you'll have to use less and the amount will depend on how old your herb is.
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5
Season with salt and pepper (Remember, you'll be able to adjust seasoning later, and if you're using canned chicken stock, it can be very salty, so if in doubt, go lightly at this stage).
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6
Cook until tender, 6-7 minutes.
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7
Add the Roux (steps 8-10).
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8
Add the flour, poultry seasoning and hot sauce (I use Tabasco, but any brand will do).
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9
Cook for 1-2 minutes, to let the flour cook-- you want a golden brown color, not a dark brown.
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10
Whisk in the chicken stock (I use a low sodium variety, but again, as long as you adjust for the amount of sodium, any brand will do) and bring the liquid to a bubble (above a simmer, but not a boil).
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11
Add the Pumpkin and Main Ingredients (steps 12-15).
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12
Whisk in the pumpkin in large spoonfuls.
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13
Simmer for 10 minutes to let all the ingredients thicken and the flavors come together.
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14
Add the cream and nutmeg and stir to combine.
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15
Reduce the heat to low and keep warm until ready to serve.
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16
To Make the Chili Cran-Apple Relish (garnish), combine all the relish ingredients (apple, onion, lemon juice, cranberries, chili powder, honey, cinnamon), then adjust the seasonings in the relish.
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17
To Serve (Presentation), adjust the seasonings in the soup, serve the soup in shallow bowls, and put several spoonfuls of the relish on top.
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18
Enjoy!
