Pumpkin-Vegetable Soup (Quick & Easy)

• 1 1/2 cups onions, chopped
• 2 tablespoons butter, melted
• 3 cups chicken stock (canned chicken broth can be substituted)
• 1 (19 ounce) can garbanzo beans (chick-peas)
• 1 cup potato, peeled and diced
• 1 cup carrot, sliced
• 1 cup frozen lima beans
• 1/2 cup celery, sliced
• 1 (16 ounce) can pumpkin
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• 1 cup whipping cream

1. Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
2. Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
3. Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
4. Stir in whipping cream; cook until heated through.

onions, butter, chicken stock, garbanzo beans, potato, carrot, frozen lima beans, celery, pumpkin, salt, ground nutmeg, white pepper, whipping cream

Taken from www.food.com/recipe/pumpkin-vegetable-soup-quick-easy-434604 (may not work)