Pumpkin, Sausage and Red Bell Pepper Soup

1 tbsp. olive oil

1 tbsp. butter

1 cup diced onion

1 cup diced carrot

1 cup diced celery

1 cup diced green pepper

1 cup diced red bell pepper

2 cups diced spicy smoked sausage (cajun or linguisa)

2 cloves garlic, minced

1 tbsp. whole leaf thyme

2 tbsp. flour

1 quart chicken or ham stock

1 – 20 oz. can pumpkin

1 quart heavy cream

Melt the butter and oil on medium heat and add the next six ingredients.  Saute the veggies and sausage until the onion begins to wilt.  Add the garlic, thyme, and flour.  Cook for about ten minutes, stirring every two or three minutes.  Add the stock and allow to simmer for 15 to 20 minutes.  Add the pumpkin and simmer for 15 more minutes.  Add the heavy cream and simmer for 5 minutes.  Serve soup with a garnish of oyster crackers, sour cream and toasted pumpkin seeds. 

Note:  If soup is too thick, add chicken stock.