Pumpkin Pie Soup

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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