PUMPKIN LEEK SOUP

4 T butter

2 large leeks, white part only, cleaned and thinly sliced

2 t dried thyme

1/2 t nutmeg

1 t salt

1/4 t white pepper

2 C pumpkin puree

4 C chicken broth

2 T brown sugar

1 1/2 C half and half

In a large saucepan, heat butter and saute the leeks for 8-10 minutes on low heat, stirring often.  Leeks should be soft and lightly golden.  Add the thyme, nutmeg, salt, pepper, pumpkin, chicken broth and sugar.  Stir, covered and simmer for 15 minutes.  Taste for seasoning.  Add half and half and simmer another 10 minutes.  Serve with sour cream, chives, cheddar cheese or herbed croutons.