6 leeks split in half lengthwise
2 T. olive oil
3 cloves garlic, crushed
4 sprigs Thyme
2 bay leaves
5 sprigs Parsley
1 C. white wine
11/2 lb. pumpkin peeled
5 C. low sodium chicken stock
1/2 C. skim milk
1/2 C. fat-free half and half

In a large skillet, heat the olive oil. Add the leek and garlic, stirring to coat with the oil. Sweat until the leek is fragrant and soft, but not brown. Add the thyme, parsley and bay leaves. Cook 2 minutes. Turn the heat to high and add the wine. Reduce to 2 T.; add the stock and the pumpkin. Simmer until the pumpkin falls apart, 20�25 minutes. Discard the herbs. Puree the soup, add milk and cream. If soup is too thick add a little more broth. Stir and serve.

Yield: 4 servings
Calories: 292
Fat: 10g
Fiber: 6g