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 and
add a sprig of parsley if desired to garnish.
Would you like more pumpkin recipes? Read "Recipes from the Pumpkin Patch" at
Marcia Passos Duffy is the publisher of The Heart of New England free online
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