Pumpkin and Persimmon Soup

Ingredients

• 1 medium Sugarpie, Cinderella, Baby Bear, or other pumpkin (about 4 pounds)
• 1 pound Fuyu persimmons
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 onion, chopped
• 1 fresh or dried bay leaf
• Kosher salt
• 2 carrots, chopped
• Freshly ground black pepper
• 2 quarts Chicken Stock or vegetable stock or low-sodium broth
• ½ cup heavy cream
• 1 tablespoon white wine vinegar

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