1 tablespoon olive oil
2 tablespoons butter
1 bay leaf
2 stalks celery, finely chopped
1 onion, diced
3 tablespoons flour
2 teaspoons poultry seasoning
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1-28 ounce can pumpkin
1 cup heavy cream
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
- Heat a medium pot over medium high heat, add the olive oil and butter.
- Saute the bay leaf and onion for 6 minutes.
- Season with salt and pepper.
- Add flour, poultry seasoning and hot sauce, to taste, then cook for 1 minute.
- Whisk in the chicken broth and bring to a boil.
- Whisk in the pumpkin.
- Simmer soup for 10 minutes.
- Add the cream and nutmeg.
