Pumpkin-Leek Soup

• 1 tablespoon olive oil
• 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
• 2 celery stalks, sliced
• 1 clove garlic, chopped
• 1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
• 1 15-ounce can pumpkin puree
• 6 cups low-sodium chicken broth
• Kosher salt and pepper
• 1 tablespoon fresh rosemary

1. Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes. Add the pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender, about 25 minutes. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.

olive oil, leeks, celery stalks, clove garlic, pumpkin, pumpkin puree, lowsodium, kosher salt, fresh rosemary

Taken from www.myrecipes.com/recipe/pumpkin-leek-soup (may not work)