Pumpkin-Vegetable Soup (Quick & Easy) - cooking recipe

Ingredients

1 1/2 cups onions, chopped
2 tablespoons butter, melted
3 cups chicken stock (canned chicken broth can be substituted)
1 (19 ounce) can garbanzo beans (chick-peas)
1 cup potato, peeled and diced
1 cup carrot, sliced
1 cup frozen lima beans
1/2 cup celery, sliced
1 (16 ounce) can pumpkin
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 cup whipping cream

Preparation

Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
Stir in whipping cream; cook until heated through.