Pumpkin Soup

INGREDIENTS:

• 2 tablespoons Olive Wood Smoked Premium Extra Virgin Olive Oil 
• 5 leeks, white and light green parts only, washed well and thinly sliced (about 6 cups)
• 4 cloves garlic, roughly chopped
• 1 (15-oz) can pumpkin purée
• 1 apple, peeled, cored, and roughly chopped
• 6 cups low-sodium chicken broth
• 5 tablespoons maple syrup
• 1½ teaspoons salt
• ½ teaspoon ground cumin
• ⅛ - ¼ teaspoon cayenne pepper, to taste
• 1½ teaspoons chopped fresh thyme, plus more for garnish
• 1½ teaspoons chopped fresh sage
• ¼ cup heavy cream, plus more for garnish

INSTRUCTIONS:

• Melt the butter in a medium soup pot over medium heat. Add the leeks and garlic and cook, stirring occasionally, until softened, about 10 minutes.
• Add the pumpkin, apple, broth, maple syrup, salt, cumin, cayenne pepper, thyme and sage. Bring to a boil, then reduce the heat to low and simmer for 20 minutes more.
• Add the heavy cream. Use a stick blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Ladle the soup into bowls and garnish with a swirl of cream (see note below) and fresh thyme leaves, if desired.
• Note: To add a swirl of cream that floats on top of the soup, whip a few tablespoons of cream with a whisk until ever so slightly thickened. Then use a teaspoon to drizzle and swirl the cream over the soup.