Pumpkin Soup

1 T. extra-virgin olive oil
2 tsp. poultry seasoning or ground thyme
2 T. butter
1 tsp. hot sauce
1 fresh bay leaf
4 c. chicken stock
4 ribs celery with greens, finely chopped
1 (15-oz.) can cooked pumpkin puree
1 medium yellow onion, finely chopped
2 c. heavy cream
1 c. shredded carrot
½ tsp. freshly grated nutmeg
3 T. all-purpose flour

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, onion, and carrot. Season the veggies 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 chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.