3 lg. carrots, diced
1 med. onion, diced
1/2 c.butter
4 c. chicken stock
1 can (16 oz.) solid pack pumpkin
1 1/2 c. whipping cream
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
Salt and freshly ground pepper to taste

In a 4 quart saucepan, melt butter over medium heat. Add vegetables; cook, stirring often until tender. Reduce heat to low. Add chicken stock and simmer 20 minutes. Strain vegetables, reserving liquid. In work bowl of food processor fitted with steel knife blade, or blender, process vegetables with pumpkin until smooth. Add chicken stock liquid and process to blend. Add remaining ingredients; rewarm. Serve immediately. Serves 8.