Pumpkin-Leek Soup

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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

Kosher salt and pepper

1 tablespoon fresh rosemary

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