1 T   Olive oil
2      large onions, chopped
2      stalks celery, chopped
2      cloves garlic, minced
¼ c   fresh parsley, chopped
2 T   pumpkin pie spice
2 t    dried thyme
1 t    kosher salt
1       box (32 oz) chicken broth
¼ c   white wine
1       can (29 oz) pumpkin
2 c   half and half
4 T   butter, cut into pieces

Garnish:
Pepperidge Farm Whole Grain Croutons
Fresh chives, chopped

Heat oil in saucepan.  Add onions and celery and cook until tender.  Add garlic, parsley, pumpkin pie spice and thyme and cook for 30 seconds.

Add broth, wine and pumpkins.  Heat to boil.  Cover and cook over low heat for 30 minutes, stirring every 10 minutes to prevent scorching.

Stir in the cream.  Add the butter, one piece at a time, until melted.

Puree soup mixture.  Serve with croutons and fresh chives as garnish.