Family Tested & Approved
pumpkin, canned or cooked
white wine, chardonnay, preferably
Add the butter and oil to a stock pot over medium-low heat and add the onion, celery, carrot, bay, cinnamon, and thyme.
Allow veggies to soften then add the wine and reduce by 1/2.
Add the pumpkin and chicken stock.
Simmer on low, uncovered for 30 minutes.
Using a blender or CuisineArt, puree the soup.
Return to pot and stir in the cream. HEAT for 1 min then serve. garnish with spig of fresh cilantro or roasted pumpkin seeds