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