2 (16 oz.) cans pumpkin
1/4 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
12 c. chicken broth
4 tbsp. olive oil
1 c. chopped white or yellow onions
1 c. cleaned and sliced leeks
1 c. chopped carrots
1 c. chopped celery
salt and pepper to taste

In a medium saucepan, place onions, leeks, carrots and celery. Sauté over medium heat until vegetables are tender; set aside. In a soup pot, combine pumpkin, spices and broth. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Stir sautéed veggies into pumpkin mixture. Taste for salt and white pepper. Garnish with sour cream and green onions or chives.