Instructions: Cut top off pumpkin. With a large metal spoon, scrape seeds and stringy fibers from interior. Replace top and place in center of cooking grate. Grill until pumpkin flesh is very soft, about 1 1/2 to 2 hours. Remove from grill and allow to cool. Scoop out the pulp with a spoon and reserve.

In a medium stockpot, melt the butter over low heat. Sweat the onions in the butter for 2 to 3 minutes. Add the wine and simmer until completely reduced. Add the pumpkin pulp and the chicken broth; stir well. Bring to a simmer and simmer for 20 minutes, stirring occasionally.

Stir in the salt and heavy cream and return to a simmer. Season with salt and pepper to taste. Ladle into bowls and sprinkle with nutmeg, if desired.

This recipe yields 6 servings.

Wine Recommendation: The ideal match for this seasonal soup is a Riesling Spatlese from Germany"s Mosel-Saar-Ruwer region. Its delicate sweetness will bring out the pumpkin and its cleansing acidity will cut through the creaminess.

Beer Recommendation: Try a domestic or imported pumpkin-infused lager, ale, or lambic. We"re partial to Ichabod Crane"s Legendary Sleepy Hollow Ale from Woodstock Brewing in New York.

Comments: This easy-to-make soup adds bright color and delicious fall flavor to any autumn or holiday feast.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.