By Jennifer Segal (

Ingredients: (Serves 6, Prep time: 15 minutes, Cook time: 30 minutes)
4 tablespoons unsalted butter
2.5 pounds 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
1 ½ teaspoons salt
½ teaspoon ground cumin
1/8 – ¼ teaspoon cayenne pepper, to taste
1 ½ teaspoons chopped fresh thyme, plus more for garnish
1 ½ teaspoons chopped fresh sage
¼ cup heavy cream, plus more for garnish

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, or cool the soup slightly and use a blender to purée in batches.
Ladle the soup into bowls, and garnish with a swirl of cream (see note below) and fresh thyme leaves, if desired. 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.

Nutritional Information: (1 ½ cup serving serving)
Calories: 331, Fat: 12 g, Saturated fat: 7 g, Carbohydrates: 53 g, Sugar: 24 g, Fiber: 6 g, Protein: 9 g, Sodium: 702 mg, Cholesterol: 27 mg