Pumpkin-Vegetable Soup Recipe

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For a nice seasonal touch, try serving this hearty soup from a seeded, fresh pumpkin.

Yield: Makes 10 servings.

• 1 large onion, chopped
• 2 tablespoons butter or margarine
• 3 cups chicken broth
• 1 large potato, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 stalk celery, sliced
• 1 cup frozen lima beans
• 1 cup frozen corn
• 1 16-ounce can navy beans
• 1 16-ounce can pumpkin
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1/2 pint heavy cream

Sauté onion in butter until translucent. Add chicken broth and heat to boiling. Add potato, carrots, celery, lima beans, corn, and beans; cover and cook over low heat until the vegetables are just tender, about 15 minutes. Add pumpkin, nutmeg, and pepper. Increase heat and bring to a boil. Cover and reduce heat to low; cook 5 minutes. Stir in cream and heat through. Serve immediately.