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2 cups pumpkin, cooked
3 cups chicken broth
3 tablespoons butter
1 cup light cream
1 medium onion, diced
1 medium apple, diced
1 teaspoon ground ginger
1/2 teaspoon salt

Melt butter in a heavy saucepan. Saut? onion and apple until tender. Stir in pumpkin, broth and spices. Remove from heat.
Process or blend until smooth. Return to saucepan and stir in cream.

Heat through and serve.

This is the soup I made for my wedding last month. It turned out amazing! We served it out of the pumpkin it was made from. -Christo

2 large pumpkins
+- 1/2 cup massuman or panang curry paste
3 large white onions
1 cup black rum (sub 8 tbsp molasses)
1 cup brown sugar
kosher salt and pepper
bay leaves
2 sticks butter
zest and juice of 4 limes
2 cans coconut milk
1 qt whole milk or half and half
parsley, basil, oregano, rosemary, etc (to taste)
6 cups stock (vegeable or chicken)
1 cup white wine