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