Pumpkin Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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