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- 1 tablespoon olive oil
- 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
- 2 celery stalks, sliced
- 1 clove garlic, chopped
- 1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
- 1 15-ounce can pumpkin puree
- 6 cups low-sodium chicken broth
- 1 tablespoon kosher salt and pepper
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