Pumpkin and leeks and garlic, oh my!

Pumpkin leek soup

3 small leeks, white and light green parts chopped
2T unsalted butter
6 cloves garlic, minced
1 can pumpkin puree
4 c vegetable broth (or chicken if you prefer)
1 c dry white wine
salt
pepper
1/2 t dried thyme
2 bay leaves
1 c fat free half and half
1 t corn starch, dissolved in 1 T warm water

Melt butter in large saucepan over medium heat. Saute leeks until soft, about 20 minutes. Add garlic and saute until just fragrant. Add pumpkin and saute, stirring until well combined, about a minute. Add broth and wine, then season with thyme, bay, salt and pepper. Bring to a simmer and cook for 20 to 30 minutes. Remove bay leaves, and puree with immersion blender (or in batches in a regular blender) until smooth. Stir in cornstarch slurry and cook for a few minutes till it begins to thicken. Stir in half and half and serve. It was awesome with The Bread.