Pumpkin Soup with Creme Fraiche, Toasted Pistachios and Pistachio Oil

Heat olive oil in a small stock pot and add the onion and garlic. Saute for a few minutes, but do not allow the mixture to color. Add the chicken stock and potatoes and bring to a boil.

Reduce heat, add the pumpkin puree, bay leaf, thyme, salt and pepper. Cook over low heat, just simmering, for an hour or until the potatoes are soft.

Remove the bay leaf and transfer the mixture, in batches, to a food processor and puree until smooth.

Return the mixture to the pot, reheat and adjust seasonings.

Pour soup into bowls and garnish with a swirl of creme fraiche, drizzled pistachio oil and some toasted pistachios.

NOTE: Pistachio oil can be found in your local gourmet market. The color is as intense as the flavor. This oil is used to season, not cook.