4 tablespoons farm-fresh butter
1 large onion, chopped
1 carrot, chopped
2 pounds pumpkin flesh, diced
Grated nutmeg
Salt and pepper
3 cups chicken or vegetable stock
1 cup chardonnay
1⁄2 cup light cream
1⁄2 cup sour cream

Melt 2 tablespoons of butter in a large soup pot; add the onion and carrot, and sauté until soft but not brown, about 5 to 7 minutes. Add the pumpkin and season with nutmeg (just a touch), salt and
pepper. Cover and continue cooking, stirring often until the pumpkin starts to soften, about 8 to 10 minutes. Add the stock and wine, cover and simmer until the pumpkin is very tender, about 20 to 30
minutes. Puree the soup in a blender and return to the pot. Stir in the creams and bring back to a simmer before serving.