Pumpkin Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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