2 teaspoons margarine
3/4 cup finely chopped onion
2 cups pureed cooked pumpkin or 1 (16 ounce) can pumpkin puree
2 cups chicken broth (homemade or reduced-sodium canned)
1/8 teaspoon nutmeg
1 cup nonfat milk
Melt the margarine in a medium saucepan.
Sauté the onion in the margarine until it is soft, about 5 minutes.
Add pumpkin, broth and nutmeg. Stir to mix well.
Bring to a boil. Reduce the heat and simmer for 15 minutes.
Add the milk and heat thoroughly, without boiling. Serve at once.