Autumn Harvest Pumpkin Soup - cooking recipe

Ingredients

1 teaspoon extra virgin olive oil
1/4 cup chopped sweet onion
1 cup canned solid-pack pumpkin
1 tomatoes, chopped and seeded
1 cup chicken broth
1 dash salt
fresh ground pepper
1/2 cup evaporated skim milk, warmed
1 dash nutmeg

Preparation

Heat the oil in-a small saucepan.
When moderately hot, add the onion and saute until tender.
Add the pumpkin, tomato, broth, salt, and pepper.
Cover and cook for 8 to 10 minutes, stirring frequently.
Carefully pour the hot mixture into a blender puree until smooth.
Gradually add the milk and blend well.
Return to heat to warm.
Sprinkle with nutmeg before serving.