Creamy Pumpkin Soup

with Chili Cran-apple Relish

1 Tbls olive oil
2 Tbls butter
1 bay leaf
1 medium yellow onion
3 Tbls flour
2 tsp thyme
1 Tbls hot sauce
6 C chicken broth
2 29-oz cans pumpkin purée
2 C heavy cream
1 tsp ground nutmeg
1 C brown sugar
2 Tbls cinnamon

Finely chop the onion. Heat olive oil and butter in soup pot over medium-high heat. Add bay leaf, onion, salt & pepper. Cook until tender (5-7 minutes). Add flour, thyme and hot sauce; blend. Whisk in chicken broth and bring just to boiling. Remove bay leaf; purée. (I have a hand-held immersion blender that works great!) Whisk in pumpkin. Simmer to thicken slightly (10 minutes). Add cream, brown sugar, nutmeg and cinnamon. Lower heat; simmer until ready to serve. (You can always choose to start with less sugar and taste test until you're satisfied.) If desired, serve with Hot Cran-apple Relish. If you don't go for that, a simple splash of extra hot sauce adds a subtle yet satisfying 'kick' to a bowl of this sweet and creamy soup.

Chili Cran-apple Relish
1 green apple
1/2 red onion
2 Tbls lemon juice
1 C dried cranberries
1 tsp chili powder

Finely chop the apple and onion. Combine all ingredients. Serve a couple spoonfuls of relish on top of a bowl of pumpkin soup.