GINGER PUMPKIN SOUP

GINGER PUMPKIN SOUP 1 small pumpkin, peeled, seeded, cubed  1 cup chopped onion  1 tablespoon chopped gingerroot  1 teaspoon minced garlic  3 cups Chicken Stock   1/2 cup dry white wine   1/2 teaspoon ground cloves  Salt and pepper, to taste 1. Heat all ingredients, except salt and pepper, to boiling in large saucepan; reduce heat and simmer, covered, until pumpkin is tender, about 20 minutes.  Process soup in food processor or blender until smooth. Return to saucepan and heat until hot; season to taste with salt and pepper.