Decadent Pumpkin Soup
by Marcia Passos Duffy

Okay, this is not low fat or low carb or
low sugar or anything related to a "good"
diet.  BUT, it tastes wonderfully rich!  
And we all deserve that during the winter
months.

2 tablespoons butter
½ cup chopped onion
6 cups chicken broth
3 cups
pumpkin puree
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup brown sugar
1 cup heavy cream
¼ cup dry red wine
Salt and pepper to taste
nutmeg

Heat the butter in a heavy saucepan and sauté the onion until it is soft.  Stir in the
chicken broth, pumpkin, sugar and spices.  Continue stirring and bring to a boil.  
Lower the heat and simmer for 20 minutes, stirring occasionally.  Add the cream
and adjust seasonings to taste.  Add red wine and carefully bring the soup to a
boil.  Serve immediately (or can be served cold).  Sprinkle with nutmeg is
desired to garnish.

Serves 6-8.


Would you like more pumpkin recipes?  
Recipes from the Pumpkin Patch!
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