Heat margarine in a 3- to 4-quart saucepan over medium-high heat; add onion and cook until translucent, about 5 minutes, stirring often.
Add parsnips and broth. Bring to a boil over high heat; reduce heat, cover and simmer until parsnips are very tender, about 30 minutes.
Process mixture, a portion at a time, in a food processor or blender until smooth. Return to pan; stir in wine, half-and-half, and TABASCO® Sauce and heat until steaming. Ladle into bowls and sprinkle servings with cinnamon.
Makes 4 to 6 servings.