Pumpkin Vegetable Soup

• 1 large onion, chopped
• 2 Tbsp. butter
• 3 c. chicken or beef broth
• 1/2 bag frozen mixed vegetables
• 1 large potato
• 1 stalk celery, sliced
• 1 (16 oz.) can garbanzos or white kidney beans
• 1 (16 oz.) can pumpkin puree
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/8 tsp. white pepper
• 1/2 pt. heavy or whipping cream

1. In a Dutch oven, saute onion 5 minutes in hot butter.
2. Add broth and heat to boiling; add vegetables, potato, celery and beans.
3. Then cover and cook until potatoes are tender.
4. Add pumpkin and seasoning; over high heat, heat to boiling.
5. Cover and reduce to low; cook 5 minutes.
6. Stir in cream and heat through.
7. Serve in hollowed out pumpkin.
8. Can add small amount of raw pumpkin, put in with vegetables, if desired.
9. Makes 8 servings.

onion, butter, chicken, mixed vegetables, potato, celery, garbanzos, pumpkin puree, salt, ground nutmeg, white pepper, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006 (may not work)