Pumpkin Soup with Chili Cran-Apple Relish

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1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 tablespoons butter

1 fresh bay leaf

2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)

1 medium yellow onion, finely chopped

Salt and pepper

3 tablespoons all-purpose flour

2 teaspoons poultry seasoning or 2 teaspoons ground thyme

2 teaspoons hot sauce, or to taste

6 cups chicken stock

1 (28-ounce) can cooked pumpkin puree

2 cups heavy cream

1/2 teaspoon freshly grated nutmeg

Relish:

1 crisp apple, such as McIntosh or Granny Smith, finely chopped

1/4 red onion, finely chopped

2 tablespoons lemon juice

1/2 cup dried sweetened cranberries, chopped

1 teaspoon chili powder

2 teaspoons honey

1/2 teaspoon ground cinnamon