Ingredients
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2 tablespoons butter, melted
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3 cups chicken stock (canned chicken broth can be substituted)
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1 (19 ounce) can garbanzo beans (chick-peas)
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1 cup frozen lima beans
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1/2 cup celery, sliced
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1 (16 ounce) can pumpkin
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1/8 teaspoon white pepper
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1 cup whipping cream
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1 1/2 cups onions, chopped
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1 cup potato, peeled and diced
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1 cup carrot, sliced
Instructions
- Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
- Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
- Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
- Stir in whipping cream; cook until heated through.