Cream of Pumpkin Soup

For the cream of pumpkin soup, dice the pumpkin, apple, pear, potato, garlic and onion. Sauté the onion and add the rest. Pour the white wine and add the beef broth until everything is covered. Add ginger and nutmeg and cook for 25 minutes. Puree everything well and season to taste. Serve with whipped cream and roasted pumpkin seeds.

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