Pumpkin soup - I love pumpkin

Evoo
1 bay leaf
1 ribs celery chopped
1/2 onion chopped
Salt and pepper
1 1/2 tablespoons all-purpose flour
1 teaspoon tyme
3 cups chicken stock
1 (15-ounce) can pumpkin
1 cups heavy cream
nutmeg

Directions
Heat a medium 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 5 minutes, until tender. Add flour, and tyme, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg.

From Rachel Ray