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Pumpkin Soup
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| 2 lbs. | Pumpkin |
| 3 | garlic cloves |
| 2 | onions, chopped |
| 2-3 | bay leaves |
| 2 | tomatoes, chopped, (or 1 cup chopped tomatoes) |
| 1/4 tsp | marjoram |
| 1/4 tsp | celery seeds |
| 5 cups | vegetable stock |
| 1/3 cup | dry white wine |
| 1 TB | honey |
| 1 tsp | cinnamon |
| Salt | |
| pepper to taste | |
| 1 cup | heavy cream |
Place all ingredients, except cream, in large saucepan. Simmer until pumpkin is soft. Remove bay leaves. Puree mixture in several batches. Return puree to saucepan on low heat, and gradually stir in the cream. Heat through, but do not let soup come to a boil.
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