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2 Tbsp. butter or margarine
1/2 c. finely chopped onion
1/2 c. chopped celery
3 c. chicken broth
1 c. canned pumpkin
1/2 c. white wine
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. allspice

In medium saucepan, melt butter or margarine. Add onion
and celery and saute until tender, about 3 minutes. Add
remaining ingredients. Simmer, uncovered, stirring occasional-
ly for 30 minutes. Pour half the soup into blender container,
puree until smooth. Puree remaining soup. Serve hot or cover
and refrigerate to serve cold. (May be prepared in advance to
this point. Cover and refrigerate up to 24 hours. To serve
hot, cook over medium heat until heated through, stirring
occasionally.) Makes 4 1/2 cups or 8 servings. About 65
calories per serving. For picnic: Pour hot soup into thermos
container for tailgate picnic.

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