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Pumpkin Corn Chowder

3 tablespoons olive oil
1 medium onion, peeled and chopped
2 to 3 garlic cloves, minced
1/2 cup well-scrubbed sweet potato, cut into 1/2-inch chunks
6 cups vegetable broth
1 cup pumpkin puree
1 cup corn, frozen or cut from the cob
1/2 teaspoon dried thyme
1/2 teaspoons crumbled dried sage
1/2 cup light cream or half-and-half or soy or rice milk
salt and freshly-ground pepper to taste

Heat olive oil in a large soup pot over medium heat. Add onion, garlic, and sweet potato. Saute, stirring to coat the vegetables with the butter, until onion is translucent, just a few minutes. Add vegetable broth and bring to a boil. Reduce heat to low and cook, covered, 30 minutes, until sweet potato is tender. Add pumpkin puree, corn, and thyme and sage. Bring back to a boil, then reduce heat again and cook over low heat for 10 minutes. Stir in cream and remove soup from the heat. Puree half the soup in a blender and return it to the pot, stirring well to combine. Add salt and pepper to taste.