Spicy Pumpkin Soup

I HAD to share this recipe with y'all, as it is my new favorite pumpkin soup recipe and I cannot stop eating it.  A friend of mine brought it to a potluck and I hadn't been able to stop thinking about it for weeks, so I obtained the recipe from her and finally made a batch of it myself yesterday. So.  Damn.  Good.  Whatever you do, don't skip the relish... it really makes the soup what it is.


Spicy Pumpkin Soup




* 2 tablespoons butter

* 2 bay leafs
* 1 medium yellow onion, finely chopped

* Salt and pepper to taste

* Pinch of cayenne
* 3 tablespoons all-purpose flour

* 2 teaspoons poultry seasoning

* 1 teaspoons ground thyme

* 3-6 teaspoons hot sauce
* 6 cups vegetable stock

* 28 oz pumpkin puree (or butternut squash, I've found!)

* 2 cups heavy cream (I used whole milk with success)

* 1/2 teaspoon freshly grated nutmeg

Relish:

* 1 crisp Granny Smith, coursely chopped

* 1/4 -1/2 red onion, finely chopped (I used a shallot and it was delicious)

* 2 tablespoons lemon juice

* 1/2 cup dried sweetened cranberries, chopped

* 1 teaspoon chili powder

* 2 teaspoons honey

* 1/2 teaspoon ground cinnamon



Directions
Heat a medium soup pot over medium to medium high heat. Add and melt the butter. Add bay and onion. Season with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls. Simmer soup 10-15 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.