2 tbsp. butter
1/2 c. finely chopped onion
1 tsp. minced fresh ginger
1/4 tsp. grated nutmeg
2 (13 3/4 oz.) cans chicken broth
2 3/4 c. canned pumpkin
1 c. half and half cream
3 tbsp. dry sherry
1/4 tsp. salt
1/8 tsp. pepper
Minced chives

In saucepan melt butter. Saute onions until tender. Add ginger, nutmeg and broth. Heat to boiling. Stir in pumpkin and cream. Reduce heat and cook until heated through. Add sherry, salt and pepper. Top with chives. Serve hot or cold. Makes 8 (1 cup) servings.