6 c. pumpkin, cooked & pureed or canned
2-4 leeks, sliced at an 1/8" of an inch
4 tbsp. unsalted butter
2 tbsp. olive oil
1 c. dry white wine
1-2 qt. rich chicken stock
Salt & white pepper to taste
Juice of 3 limes
1 c. sour cream or yogurt

1. Saute the leeks in the butter and olive oil for about 5 minutes; until soft.

2. Add the wine and a cup of stock, cook for about 10-15 minutes; the leeks should be well cooked and not tough to bite.

3. Stir in the pumpkin puree and add stock to the consistency you desire in a soup. Simmer over low heat for 15 minutes.

4. Meanwhile, whisk together the lime juice and sour cream.

5. Season soup and serve; pass the lime cream to swirl in bowls.