Pumpkin Cheese Soup
| Yield: | 6 Servings |
| Categories: | Soups |
| 1 | Pumpkin (big enough to hold 6-10 servings of soup) | |
| 2 | tb | Butter, melted |
| 2 | tb | Butter |
| 1 | lg | Onion, chopped |
| 2 | lg | Carrots, shredded |
| 2 | Celery sticks, chopped | |
| 4 | c | Vegetable broth |
| 1 | Garlic clove, minced | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Nutmeg |
| 3/4 | c | Cream, light |
| 1 | c | Cheddar or gruyere cheese, grated |
| 1/3 | c | White wine, dry |
| 2 | tb | Parsley, minced |
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