Pumpkin Soup

• 1/2 Yellow Onion
  
• 2/3 cup butter
• 2 cans chicken Broth (14.5 oz) (OR 1 LARGE CUBE KNORR CHICKEN BOUILLON )
• 1/2 can
  
• Canned Milk (6 oz)
• 1 can Canned Pumpkin (15 0z )
• 1/2 pint whip cream (opt) (CAN MAKE TOO RICH)
• 1/4 t. Nutmeg
• 1/4 t. Mace
• dash Ginger
• Salt & White pepper to taste

Sauté onion in butter until translucent. Add a little chicken broth and blend this mixture in blender to puree it. Combine the rest of broth and pumpkin and cook on medium heat until bubbly. Add spices and salt and pepper. Lower heat and cook gently for another 15 minutes. Add canned milk and cream just before serving.

Serves 4-6