Yay soup!

Ok, so I totally am in love with soup. I know it's the wrong season for it and everything, but I want this particular soup, like right now. So much so that I climbed a ladder into the attic to get the recipe that had been accidentally placed up there. That's saying something...

Harvest Pumpkin Soup (serves 6-8)

15 oz. pumpkin
6 tablespoons unsalted butter
3 cups chicken stock
1 sprig thyme
1 parsnip, peeled and coarsely chopped
1 yukon gold potato, peeled and coarsely chopped
1 turnip, peeled and coarsely chopped
2 small shallots, minced
1/2 cup dry white wine
3 tablespoons heavy cream (or milk, whatever)
1 teaspoon packed light-brown sugar

Melt 1 tablespoon butter in a saucepan over medium heat. Add the stock and thyme; bring to a gentle simmer. Cook 10 minutes. Meanwhile, melt the reamining 5 tablespoons of butter in a large saucepan over medium heat. Add the pumpkin, parsnip, potato, and turnip; cook, stirring occasionally, 5 minutes. Add shallots, and cook, stirring often, until softened, about 4 minutes. Add wine, and cook until liquid has reduced by half. Add broth to the mix and simmer for about 20 minutes. Puree with an immersion blender. Stir in cream, sugar, and salt and pepper to taste just before serving. Yum!