Pumpkin Soup (Laura Martin)

2 t Olive Oil
2 C leeks (white parts only) washed well and cut into 1 in chunks
½ Medium Onion, chopped
2 medium Carrots, chopped
1 medium green apple, peeled, cored, and cut into chunks
2 16 oz. cans unseasoned pumpkin puree
1 sprig fresh thyme or ½ t dried thyme
1 bay leaf
2 t salt
1 t freshly ground black pepper
1 t ground allspice
1 t ground cinnamon
7 C vegetable stock or water
¼ C frozen orange juice concentrate, thawed
3 T nonfat yogurt, for garnish
1 medium apple, peeled, cored, and thinly sliced for garnish

1) In large pot heat oil, add leeks, onion, carrots, apple, pumpkin, thyme, bay leaf, salt and pepper, allspice and cinnamon. Cover and cook 10 min. stirring occasionally.
2) Stir in stock. Bring to boil, simmer for 30 minutes (or until vegetables are tender). Let cool slightly. Discard bay leaf.
3) Working in batches puree soup in blender or food processor. Pour back into pot and heat on medium until flavors are well blended. Season with salt and pepper if necessary. Stir in juice. Garnish with apples and yogurt.