PUMPKIN SOUP with GINGER CREAM
	2 teasp butter     1 yellow onion diced     1 celery stalk diced     2 to 3 cloves garlic minced     1 teasp fresh ginger root minced     3 cups diced pumpkin (fresh or frozen)     1 cup sweet potatoe peeled & sliced     5 cups vegetable or chicken broth     1 small cinnamon stick     1/4 teasp ground nutmeg     1/2 teasp salt     2 teasp fresh lime juice     1/2 cup driy white wine     1/2 cup evaporated skim milk     1/2 cup chilled heavy cream whipped
					Heat butter in a soup pot over medium heat.  Add onion, celery, garlic & ginger root.   Saute, stirring occasionally, 8 to 10 minutes or until onion and celery are limp.  Add pumpkin, sweet potatoes, broth, cinnamon stick and nutmeg.  Simmer until pumpkin is tender, about 30 min. Remove soup from heat, let cool slightly. Puree soup in a blender or food processor until smooth. Return soup to medium heat, add salt, lime juice wine and evaporated mild, reheat.  When serving top with "Ginger Cream."
				GINGER CREAM      1/2  cup chilled heavy cream, whipped          1 teaspoon fresh ginger root minced