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Combine pumpkin, chicken broth, salt, potatoes, nutmeg, pepper and onion in top of double boiler and heat until mixture just comes to a boil. Remove from heat. Blend egg yolks and cream (or milk) thoroughly. Mix well into hot pumpkin mixture; add wine. Heat over very low flame; do not boil. Garnish with fresh ginger, cinnamon and yogurt. Serve as soon as possible after adding egg and wine. (Good even without egg yolks.)
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Deep green Styrian oil — soups, salads, ice cream drizzle
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric butter churn — artisan butter from cream in minutes