Pumpkin Soup

Flavored with leeks, maple syrup and spices, this pumpkin soup is the ultimate fall comfort food. 4 tablespoons unsalted butter 2½ 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 1½ teaspoons salt ½ teaspoon ground cumin ⅛ to 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