Autumn Pumpkin Soup

• 1 tablespoon butter or 1 tablespoon margarine
• 1 cup sliced celery
• 2 tablespoons dry white wine
• 1/2 teaspoon dried sage
• 1 (15 ounce) can pumpkin
• 1/2 cup chopped yellow onion
• 4 cups chicken stock or 4 cups broth
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/2 green apple, peeled cored,and chopped
• fresh parmesan cheese

1. In a soup pot over medium heat, melt butter.
2. Add onion and celery and saute until tender, about 5 minutes.
3. Add 1 cup of the stock and simmer, covered, for 10 minutes.
4. Transfer to a blender in batches and puree until smooth.
5. Return to pot and add the remaining three cups of stock, wine, sage, salt, thyme, and pumpkin.
6. Simmer until flavors are blended, about10 minutes.
7. Ladle into bowls, top with a few apple pieces and sprinkle with parmesan.

butter, celery, white wine, sage, pumpkin, yellow onion, chicken stock, salt, thyme, green apple, parmesan cheese

Taken from www.food.com/recipe/autumn-pumpkin-soup-90193 (may not work)