Heat a medium soup pot over medium to medium high heat. Add oil and melt butter. Add a bay leaf, some chopped celery and diced onion. Season with salt and pepper. Cook 6 or 7 minutes, until tender. Add 1 Tbsp flour, poultry seasoning and a hot sauce, to taste, then cook flour a minute. Whisk in 1L chicken stock and bring liquid to a bubble. Whisk in 1 large, chopped pumpkin flesh 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 a relish: combine apple, onion, lemon juice, cranberries, chilli powder, honey and cinnamon.
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of homemade relish.