Pumpkin Pie Soup

• 1 12oz can pumpkin puree
• 1/2 tbsp butter
• 1 small onion
• 1 1/2 cup dry white wine
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tsp cloves
• 1 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp rosemary
• 1/4 tsp cardamon
• 1/4 cup yogurt
• 2 tbsp milk

1. Heat butter in large, heavy pan (with a lid) over medium heat. When hot, add onions and cook, stirring, until they are softened and translucent, for about 3 minutes. Add the pumpkin, wine, sugar and spices. Stir to combine and bring mixture to a simmer. Reduce heat, cover, and cook for 10 mins to meld flavors.
2. Puree the soup in a blender and return the soup to a pot. Whisk in the yogurt and milk. Taste soup and season with salt if needed. (Soup can be prepared 2 days ahead). Cool, cover and refrigerate Reheat over low heat.

pumpkin puree, butter, onion, white wine, sugar, salt, cloves, ginger, cinnamon, allspice, rosemary, cardamon, yogurt, milk

Taken from www.epicurious.com/recipes/member/views/pumpkin-pie-soup-50132032 (may not work)