Pumpkin Vegetable Soup

1 large onion
3 c. chicken or beef broth
1 stalk celery, sliced
1 (16 oz.) can garbanzos or white kidney beans
1/2 tsp. salt
1/8 tsp. white pepper
2 Tbsp. butter
1 large potato
1/2 bag frozen mixed vegetables
1 (16 oz.) can pumpkin puree
1/4 tsp. ground nutmeg
1/2 pt. heavy or whipping cream

In a Dutch oven, sauté onions 5 minutes in hot butter. Add broth and heat to boiling; add vegetables and potatoes and beans. Then cover, cook until potatoes are tender. Add pumpkin and seasoning over high heat, heat to boiling. Cover and reduce to low; cook 5 minutes. Stir in cream and heat through. Serve in hollowed out pumpkin. Can add small amount of raw pumpkin, put in with vegetables, if desired. Makes 8 servings.

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