Williamsburg Pumpkin Soup - Reduced Fat

• 12 cup chopped yellow onion
• 4 tablespoons low-fat butter
• 1 (8 ounce) can low-fat cream of chicken soup
• 1 (8 ounce) can canned pumpkin puree
• 1 teaspoon ground nutmeg
• 12 teaspoon salt
• 1 dash pepper
• 1 -2 cup water

1. In saucepan cook onions in butter until brown.
2. Stir in soup (you can use cream of mushroom for vegetarians), pumpkin, and seasonings.
3. Gradually add water.
4. Heat; stir occasionally.

yellow onion, lowfat butter, lowfat cream of chicken soup, pumpkin puree, ground nutmeg, salt, pepper, water

Taken from www.food.com/recipe/williamsburg-pumpkin-soup-reduced-fat-262903 (may not work)