Cheese-Pumpkin Soup - cooking recipe

Ingredients

1/2 c. sliced green onions
2 Tbsp. flour
1/2 tsp. nutmeg
2 c. milk
1 (16 oz.) can pumpkin
2 Tbsp. butter
1 tsp. seasoned salt
1/4 tsp. cinnamon
1 (10 3/4 oz.) can chicken broth
1 1/2 c. shredded Cheddar cheese

Preparation

In large, heavy saucepan, lightly saute green onions in butter.
Stir in flour, seasoned salt, nutmeg and cinnamon. Remove from heat.
Add milk and chicken broth.
Cook, stirring, about 15 minutes, until thickened.
Blend in pumpkin.
Simmer 5 minutes longer, stirring frequently.
Add cheese; stir until melted.
Ladle into soup bowls.
Top each serving, if desired, with a slice of tomato, sprinkled with cheese and green onions (optional).