Creamed Dilled Pumpkin Soup

2 T butter
1/2 C chopped onion
3 C fresh or canned pumpkin, cooked and mashed
2 C chicken (or vegetable) broth or stock
1/2 white wine
1 C evaporated skimmed milk
1/2 t grated nutmeg
1/2 t dried thyme
1/8 t cayenne pepper
freshly snipped dill

	In a 3-quart casserole combine the butter and onion.  
Cook on High for 2 minutes, or until the onion is tender.  
Stir in the pumpkin, chicken broth, and wine.  Cover again and 
cook on high for 2 minutes; stir.  Cook on medium for 15 
minutes to develop the flavor, stirring every 5 minutes.
	Stir in the remaining ingredients except dill.  Cover 
again and cook on medium for 5 minutes, or until heated 
through; stir.  Let stand, covered, for 5 minutes before 
serving.  Garnish with dill.

Makes 4-6 servings.  Takes 30 minutes to make.

VARIATION:  Substitute mashed cooked winter squash for the 
pumpkin.  Little boxes of frozen squash will do just fine.

Note: good served with warm fresh bread