2 teasp butter
1 yellow onion diced
1 celery stalk diced
2 to 3 cloves garlic minced
1 teasp fresh ginger root minced
3 cups diced pumpkin (fresh or frozen)
1 cup sweet potatoe peeled & sliced
5 cups vegetable or chicken broth
1 small cinnamon stick
1/4 teasp ground nutmeg
1/2 teasp salt
2 teasp fresh lime juice
1/2 cup driy white wine
1/2 cup evaporated skim milk
1/2 cup chilled heavy cream whipped
GINGER CREAM
1/2  cup chilled heavy cream, whipped
1 teaspoon fresh ginger root minced
Heat butter in a soup pot over medium heat.  
Add
onion, celery, garlic & ginger root.   Saute,
stirring occasionally, 8 to 10 minutes or until
onion and celery are limp.  Add pumpkin, sweet
potatoes, broth, cinnamon stick and nutmeg.
Simmer until pumpkin is tender, about 30 min.

Remove soup from heat, let cool slightly. Puree
soup in a blender or food processor until
smooth.
Return soup to medium heat, add salt, lime juice
wine and evaporated mild, reheat.  When
serving top with "Ginger Cream."
PUMPKIN GINGER
SOUP