Pumpkin Soup

• 3-4 medium onions
• 2-3 tablespoons oil
• 1 large piece pumpkin peeled and cubed
• 6-8 medium sweet potaoes peeled and cubed
• 10 medium carrots peeled and cubed
• 1 piece ginger 2 inces-peeled and crushed
• 1 pinch salt and pepper
• 1 tablespoon cinnamon
• 1 cup pumpkin seeds optional
• 3 teaspoons white wine optional
• 1/2 cup plain yogurt optional

Saute onion in oil in a large pot.  After it has browned slightly, add the rest of the vegetables and water to cover.  Add spices.  Bring to a boil, then lower to a simmer for about an hour until the vegetables are tender. Puree with immersion blender.  If pareve--add a few tablespoons of white wine.  If dairy-swirl some plain yogurt in each bowl after the soup is in the bowl.