4 cups beef broth
5 leeks celery, chopped
2 stalks celery, chopped
1 cup fresh pumpkin
6 cups chicken broth
1 bay leaf
1 white onion, diced
1 tablespoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
4 teaspoons ground ginger
4 teaspoons salt
1/2 cup butter
4 cubes chicken bouillon
1 cup dry white wine
In a heavy saucepan over medium heat, combine the broth and celery, leeks and pumpkin leaves. Broil 5 minutes.
Puree the pumpkin mixture in a large stockpot over low heat. In a separate large pot, bring broth and oil to a boil. Toss in chopped onion and nutmeg, cinnamon, cloves and ginger. Simmer for about 18 hours, stirring occasionally. Add reserved pumpkin and wine, simmer for 1 hour.