Cream Of Pumpkin Soup

• 1 c. pureed pumpkin
• 2 c. chicken broth
• 1/2 tsp. salt
• 2 small potatoes, boiled and pureed
• few grains ground nutmeg
• dash of fresh ground pepper (white preferably)
• 1 tsp. grated onion
• 2 egg yolks
• 1 1/4 c. heavy cream of 1 c. milk and 1 c. cream
• 2 to 3 tsp. Port or Madeira wine
• grated fresh ginger (garnish)
• sprinkling of cinnamon
• dollop of yogurt, whipped cream or creme fraiche

1. Combine pumpkin, chicken broth, salt, potatoes, nutmeg, pepper and onion in top of double boiler and heat until mixture just comes to a boil.
2. Remove from heat.
3. Blend egg yolks and cream (or milk) thoroughly.
4. Mix well into hot pumpkin mixture; add wine. Heat over very low flame; do not boil.
5. Garnish with fresh ginger, cinnamon and yogurt.
6. Serve as soon as possible after adding egg and wine.
7. (Good even without egg yolks.)

pumpkin, chicken broth, salt, potatoes, ground nutmeg, ground pepper, onion, egg yolks, heavy cream, madeira wine, ginger, sprinkling of cinnamon, yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230455 (may not work)