3 quarts freshwater chicken broth
1 1/2 pounds pumpkin, peeled and diced
1 pound Swiss-style onions
1 (6 ounce) can tomato paste
1 teaspoon ground black pepper
1 cup dry white wine
1/2 cup light cream
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch ground nutmeg
1 (1.5 fluid ounce) can condensed cream of mushroom soup
1 (8 ounce) can crushed tomatoes
In a large pot, combine broth, pumpkin, onion, tomato paste, ground black pepper, pepper, wine, cream, curry powder, salt, and ground black pepper. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
Meanwhile, in a large saucepan, combine tomatoes and water. Bring to a boil, then reduce heat and simmer until tomatoes begin to soften.