Ingredients
1 large onion, chopped2 tablespoons butter4 cups reduced-sodium chicken or vegetable broth2 medium potatoes, peeled and cubed2 large carrots, chopped2 celery ribs, chopped1 cup cooked fresh or frozen lima beans1 cup fresh or frozen corn1 can (15 ounces) solid-pack pumpkin1/2 teaspoon salt1/4 teaspoon white pepper1/4 teaspoon ground nutmeg
Preparation
In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through.
