Holiday Pumpkin Soup

In a large saucepan, heat olive oil over medium heat. Add onion, celery and garlic; cook and stir until onion is translucent and celery is soft, about 5 minutes. Stir in thyme, sage and salt. 

Stir in 4 cups broth. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes. 

Stir in pumpkin; cover and simmer 10 minutes more. 

Carefully puree in several batches in food processor. Return to saucepan; stir in 1 cup broth. If soup is too thick, gradually stir in more broth until desired consistency is reached. Heat through. Season to taste with freshly ground black pepper. 

Ladle into serving bowls. Garnish with sour cream and Caramelized Pumpkin Seeds, if desired.