It is already November, and with that we jump-start the holiday season. Aside from the pumpkin patches, holiday shopping and Christmas caroling, food is one of the most enjoyable elements of the holidays.

That being said, it’s time to start putting together our holiday menus. As college students, we want to make things that are easy, cheap and pleasing to the palette. What better way to head into the cold, rainy season than sipping on warm, creamy pumpkin soup?
Either by itself or before a complete holiday supper, pumpkin soup can be prepared quickly and devoured with ease.
Ladies and gentlemen, this is a great way to surprise your sweetheart with a quick yet delicious treat. It can also be a wonderful gift for those suffering from a winter cold or flu.
Regardless of the circumstances under which this soup is made, just be sure to kick up your feet, clear your mind and relax while consuming it. Remember to sip slowly and savor every bit. Enjoy!

Ingredients
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 Ingredients
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

Directions
Heat a medium-sized soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook six or seven 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.
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Recipe from Food Network’s Rachel Ray