(courtesy of The Nevada Distillery. Serves 8 to 10)

4 tablespoons unsalted butter
2 pounds fresh pumpkin, skinned, seeded, and diced
1 cup diced yellow onion
½ cup diced celery
½ cup diced carrots
1 tablespoon chopped garlic
1 cup Churchill Vineyards Nevada Brandy
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons kosher salt
1 teaspoon black pepper
10 cups chicken or vegetable stock
1 cup heavy cream

Melt butter in soup pot. Add pumpkin, onion, celery, carrots, and garlic. Cook until soft. Add brandy and seasonings, and let simmer for 10 minutes. Add stock and cream, and let cook another 20 minutes. Remove from heat and purée in blender. Reheat before serving.