Autumn Pumkin Soup

1T. butter or margarine
1/2 c, chopped yellow onion
1 c. sliced celery
4 c. chicken stock or broth
2 T. dry white wine
1 t. salt
1/2 t. dried sage
1/4 t. dried thyme
1 can (15 ounce) pumpkin

In a soup pot over medium heat, melt butter. Add onion and celery and saute wuntil tender, about 5 minutes. Add 1 cup of the stock and simmer, covered, 10 minujttes. Transfer to a blender of food processor in batches and puree until smooth. Return to pan and add the remaining 3 cups stock, wine, salt, sage, thyme and pumpkin. Simmer until falvors are blended, about 10 minutes. Ladle into bowls. Top with a few apple pieces and sprinkle with Parmesan cheese.

Number of Servings: 1

Recipe submitted by SparkPeople user ARTTIE.