Pumpkin Bisque - cooking recipe

Ingredients
    1 teaspoon canola oil
    1 granny smith apple, peeled,cored & chopped
    1 leek, white part only,finely chopped
    4 cups vegetable stock
    1 yams or 1 sweet potato, peeled,halved lengthwise and cut in 1/2-inch slices
    1 (16 ounce) can pumpkin puree
    1/4 teaspoon dried thyme leaves
    salt & pepper
    4 teaspoons minced chives, , for garnish
Preparation
    In a large, heavy saucepan, heat oil over medium-high heat.
    Saute the leek and chopped apple until the leek softens, about 4 minutes.
    Add the vegetable broth, yam, pureed pumpkin and thyme leaves.
    Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
    Transfer the hot soup to a blender or food processor and puree.
    Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.

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