1. Steep gingerroot in wine. Strain keeping liquid 2. Sauté the garlic celery onions and leeks in butter. 3. Add the pumpkin and about half of the stock and simmer until all the vegetables are soft. 4. Puree the soup until smooth. Add the wine and then add the rest of the stock to the desired consistently. 5. Simmer and warm through add the salt and pepper and nutmeg to taste. 6. Garnish with whipped cream.