Ingredients
1 12oz can pumpkin puree
1/2 tbsp butter
1 small onion
1 1/2 cup dry white wine
1/2 cup sugar
1/2 tsp salt
1/2 tsp cloves
1 tsp ginger
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp rosemary
1/4 tsp cardamon
1/4 cup yogurt
2 tbsp milk
Preparation
Heat butter in large, heavy pan (with a lid) over medium heat. When hot, add onions and cook, stirring, until they are softened and translucent, for about 3 minutes. Add the pumpkin, wine, sugar and spices. Stir to combine and bring mixture to a simmer. Reduce heat, cover, and cook for 10 mins to meld flavors.
Puree the soup in a blender and return the soup to a pot. Whisk in the yogurt and milk. Taste soup and season with salt if needed. (Soup can be prepared 2 days ahead). Cool, cover and refrigerate Reheat over low heat.
