Pumpkin and Cheddar cheese combine in a hearty soup that is suitable for lunch or supper.
Time to prepare: 15 minutes
| 1/2 cup sliced green onions with tops
2 Tbs. butter or margarine
2 Tbs. all-purpose flour
1 tsp. seasoned salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
2 cups milk
1 can (10-3/4 oz) chicken broth
1 can (16 oz.) pumpkin
1 1/2 cups shredded Cheddar cheese
| In larage, heavy saucepan, lightly saute green onions in the butter.
Stir in flour, seasoned salt, nutmeg and cinnamon. Remove from heat. Add milk and chicken broth. Cook, stirring, about 15 minutes until thickened.
Blend in pumpkin. Simmer 5 minutes longer, stirring frequently. Add cheese, Stir until melted.
Ladle into soup bowls. Top each serving, if desired, with a slice of tomato, sprinkled with cheese and green onions.