1Slice the leeks and break up the rings. Add chicken stock, pumpkin puree, salt, pepper, thyme, leeks and garlic to a large stock pot. Bring to a boil and simmer until leeks and garlic are soft.
2Working in batches about a cup at a time, puree soup in blender and set aside until all the soup has pureed and is smooth. Be really careful or you can burn yourself if you try to puree too much at one time. Hold the lid onto the blender using a kitchen towel as you puree to avoid burning yourself.
3Return to large stock pot. Add remaining ingredients but feel free to adjust to your tastes. I like the flavor notes that the hot sauce, pepper and brown sugar provide a lot but you may prefer it another way. Return to a hot but not boiling temperature and simmer for the day or serve right away. Serve with a garnish of shredded cheese and crumbled bacon or toasted pumpkin seeds.