Pumpkin Vegetable Soup

• 1 large chopped onion
• 2 Tbsp. margarine
• 3 c. chicken broth
• 1 large potato, diced
• 1 c. frozen lima beans
• 1 c. frozen yellow corn
• 2 medium carrots, peeled and diced
• 1 stalk celery, sliced
• 16 oz. can chickpeas
• 2 c. pumpkin puree
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1/8 tsp. white pepper
• 1/2 pt. heavy cream

1. In a 3-quart container, melt margarine and saute onion.
2. Add chicken broth and heat to boiling.
3. Add potatoes, beans, corn, carrots, celery and peas; cover and cook until tender.
4. Mix together pumpkin, salt, nutmeg and white pepper.
5. Heat until boiling; reduce to low heat and cook 15 minutes.
6. (Mix this pumpkin mixture with the vegetable mixture, then heat as directed.)
7. Stir in cream.

onion, margarine, chicken broth, potato, frozen lima beans, frozen yellow corn, carrots, celery, chickpeas, pumpkin puree, salt, nutmeg, white pepper, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571604 (may not work)