GINGER-PUMPKIN SOUP

Steps:

• In a large heavy-bottomed pot over med. heat, melt butter and saute onions and ginger until tender, about 10 min. Add broth and canned pumpkin and simmer for 10 minutes. Take off heat and set aside for 20 min. (the mixture has to cool before you go on to the next step). Carefully ladle cooled soup into a blender (do not fill blender too full; it's better to blend in small batches to prevent spill over) and puree all ingredients until smooth and silky. Return pureed soup back to the pot and slowly simmer over medium heat until hot, 10-15 min. Add sugar, mace, nutmeg, pepper and salt. Right before serving, stir in heavy cream. Serve warm.