Pumpkin Corn Chowder

Okay, I admit...I am obsessed with soup. But I promise that this one is also very good. It is thick and has a fantastic autumn flavor. Yum :)

Pumpkin Corn Chowder

• 2  tablespoons  butter
• 1  cup  thinly sliced leeks or 8 large green onions, thinly sliced
• 2  cloves  garlic, minced
• 1-1/2  teaspoons  ground cumin
• 2  cups  1-inch cubes sweet potatoes (about 12 ounces)
• 1  14-ounce can  vegetable broth
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground black pepper
• 1  15-ounce can  pumpkin
• 1  14.75-ounce can  cream-style corn
• 1  10.75-ounce can  reduced-fat and reduced-sodium condensed cream of celery or onion soup
• 1  cup  milk (or omit soup and milk and simply add coconut milk to taste)
• 1  tablespoon  snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 2  tablespoons  pumpkin seeds, toasted
•     Dairy sour cream (optional)
•     Assorted crackers (optional)

Directions

1. In a 4-quart Dutch oven or pot, melt butter. Add leeks and garlic. Cook and stir over medium heat for 5 minutes. Sprinkle in cumin and stir for 30 seconds. Add sweet potatoes, broth, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until potatoes are tender.

2. Stir pumpkin, corn, celery soup, milk and thyme into potato mixture. Cook over medium heat until heated through, stirring occasionally. To serve, sprinkle soup with pumpkin seeds. If you like, garnish soup with sour cream and serve with crackers. Makes 6 servings (8 cups).