Pumpkin-Vegetable Soup

• 1 large onion, chopped
• 2 Tbsp. butter or margarine
• 3 c. chicken broth
• 1 large potato, peeled and diced
• 2 medium carrots, peeled and diced
• 1 stalk celery, sliced
• 1 c. frozen lima beans
• 1 c. frozen corn
• 1 (16 oz.) can navy beans
• 1 (16 oz.) can pumpkin
• 1/4 tsp. ground nutmeg
• 1/8 tsp. pepper
• 1/2 pt. heavy cream

1. Saute onion in butter until translucent.
2. Add chicken broth and heat to boiling.
3. Add potato, carrots, celery, lima beans, corn and beans.
4. Cover and cook over low heat until the vegetables are just tender, about 15 minutes.
5. Add pumpkin, nutmeg and pepper.
6. Increase heat and bring to a boil.
7. Cover and reduce heat to low.
8. Cook 5 minutes.
9. Stir in cream and heat through.
10. Serve immediately.
11. Makes 10 servings.

onion, butter, chicken broth, potato, carrots, celery, frozen lima beans, frozen corn, navy beans, pumpkin, ground nutmeg, pepper, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900515 (may not work)