Heat oil in pot. Add onion and saute until it releases its moisture. Add garlic and continue to saute about 2 minutes. Add white wine and let wine cook until liquid is reduced by half. Add pumpkin, chicken stock, cinnamon, marjoram, allspice and ginger. Let simmer until pumpkin is tender. Add cream and honey. Let soup come to simmer, then remove from heat and puree in batches in blender. If using canned pumpkin, pureeing isn't necessary. Add salt and pepper to taste. Makes 2 quarts, about 6 to 8 servings.