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Creamy Pumpkin Soup

Ingredients

• 1 teaspoon canola oil
• 2/3 cup sliced leek (2 medium)
• 2 14-ounce cans reduced-sodium chicken broth
• 1 15-ounce can pumpkin
• 2 teaspoons snipped thyme or 1 teaspoon dried thyme, crushed
• 1/4 teaspoon ground black pepper
• 1 8-ounce carton light sour cream
• Tiny sprigs thyme (optional)

Directions

1. In a saucepan heat oil over medium-high heat.
2. Add leek and cook and stir until tender.
3. Stir in broth, pumpkin, dried thyme (if using), and pepper.
4. Simmer, covered, for 20 minutes and cool slightly.
5. Stir in snipped thyme (if using).
6. Transfer mixture to a blender and blend until smooth.
7. Return pureed mixture to saucepan.
8. Heat through.
9. Stir in half of the sour cream.
10. Swirl each serving with remaining sour cream.
11. Garnish with thyme sprigs.

Attribution