Pumpkin soup with cream and apple-cranberry dressing

Ingredients:

• 1 tbsp extra virgin olive oil, plus more for frying
• 2 tbsp (30 g) butter
• 1 fresh bay leaf
• 2 stalks celery with greens, finely chopped (you can save time by buying washed, peeled celery that you just chop)
• 1 medium onion, thinly sliced
• Salt and ground black pepper
• 3 tbsp. flour
• 2 teaspoons poultry seasoning or 2 teaspoons ground thyme
• 2 tsp hot sauce, or to taste
• 6 cups chicken broth
• 1 can (800 grams) of ready-made pumpkin puree
• 2 cups heavy cream
• 1/2 tsp. freshly ground nutmeg

Refueling:

• 1 crisp apple, Macintosh 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 of honey
• 1/2 tsp ground cinnamon

Preparation:

1. Heat a medium saucepan over medium-high heat. Add the oil, celery, and onion. Season the vegetables with salt and pepper. Sauté for 6-7 minutes, until the vegetables are softened. Add the flour, poultry seasoning, and hot sauce and cook for about a minute. Pour in the chicken broth and bring to a boil. Add the pumpkin puree, spoonful after each addition. Simmer for 10 minutes, until the soup thickens, then add the cream and nutmeg. Reduce the heat, but leave it on high to keep the soup warm before serving.
2. While the soup is simmering, prepare the dressing: combine the apple, onion, lemon juice, cranberries, chili powder, honey, and cinnamon.
3. Season the soup and dressing and serve in small bowls with a couple of spoons of dressing.