Pumpkin Soup

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

  1. Melt the margarine in a medium saucepan.

  2. Sauté the onion in the margarine until it is soft, about 5 minutes.

  3. Add pumpkin, broth and nutmeg. Stir to mix well.

  4. Bring to a boil. Reduce the heat and simmer for 15 minutes.

  5. Add the milk and heat thoroughly, without boiling. Serve at once.