2 tbs butter
1/4 tsp ginger
1 16 oz can solid pack pumpkin
1/2 cup chopped onion
1/4 tsp nutmeg
1/2 cup frozen non-dairy creamer, thawed
2 cups chicken broth
1/4 tsp pepper
1/2 cup sherry (optional)

Melt butter in heavy saucepan over medium high heat. Add onions and cook until soft, but not browned. Blend in broth and spices, bring to a boil.

Add pumpkin, blend and heat thoroughly.

Add thawed non-dairy creamer and sherry, blend and heat.