Cream Of Pumpkin Soup - cooking recipe

Ingredients

1 c. pureed pumpkin
2 c. chicken broth
1/2 tsp. salt
2 small potatoes, boiled and pureed
few grains ground nutmeg
dash of fresh ground pepper (white preferably)
1 tsp. grated onion
2 egg yolks
1 1/4 c. heavy cream of 1 c. milk and 1 c. cream
2 to 3 tsp. Port or Madeira wine
grated fresh ginger (garnish)
sprinkling of cinnamon
dollop of yogurt, whipped cream or creme fraiche

Preparation

Combine pumpkin, chicken broth, salt, potatoes, nutmeg, pepper and onion in top of double boiler and heat until mixture just comes to a boil.
Remove from heat.
Blend egg yolks and cream (or milk) thoroughly.
Mix well into hot pumpkin mixture; add wine. Heat over very low flame; do not boil.
Garnish with fresh ginger, cinnamon and yogurt.
Serve as soon as possible after adding egg and wine.
(Good even without egg yolks.)