Pumpkin Soup

By zeenieme

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 fresh bay leaf
• 2 ribs celery with greens, finely chopped
• 1 medium yellow onion, finely chopped
• salt and pepper to taste
• 3 tablespoons flour 1 tablespoon poultry seasoning (or 2 teaspoons ground thyme)
• 2 tablespoons hot sauce
• 6 cups chicken stock or broth
• 29 ounce can pumpkin puree
• 2 cups heavy cream
• 1/2 teaspoon grated nutmeg

Details

Servings 8

Preparation

Step 1

Heat a medium soup pot over medium to medium-hight heat. Add oil, butter, bay leaf, celery, onion, salt and pepper. Cook 6 to 7 minutes, until tender. Add flour, poultry seasoning and hot sauce; cook 1 minute.

Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls incorporating it into the broth. Simmer 10 minutes to thicken a bit.

Add cream and nutmeg. Lower heat; keep warm until ready to serve