Yield: 8 servings
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1 large onion, sliced (1 cup)
2 tablespoons margarine
2 cans condensed chicken broth
1 can (16 ounces) pumpkin
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1 cup half and half or light cream

Saute onion in margarine in a large saucepan until soft, about 5 minutes.
Add 1 can of the chicken broth; bring to boiling; cover; lower heat; simmer 10 minutes.

Place 1/2 cup of the onion mixture in the container of a blender; cover.
Whirl until smooth.
Add remaining onion broth mixture and whirl until smooth.
Return to saucepan.
Add remaining can of chicken broth, pumpkin, salt, cinnamon, nutmeg and pepper.
Stir until smooth.

Bring to boiling; cover.
Lower heat; simmer 10 minutes.

Slowly stir in cream; heat just until thoroughly hot.

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