*This soup can be prepared in advance and refrigerated or frozen after step 2.

1 pound pumpkin, peeled, seeded, and cut into 1 inch cubes (4 cups)

3 cups chicken or onion soupbroth

1 medium potato, peeled and diced (1 cup)

1 medium onion, peeled and diced

1/4 teaspoon nutmeg

1/8 teaspoon pepper

2/3 cup skim or lowfat milk

In a large saucepan, combine the pumpkin, broth, potato and onion. Bring the ingredients to a boil, reduce heat, cover and simmer until vegetables are soft (about 20 minutes).

Puree mixture in batches in blender.

Transfer puree back to saucepan and add nutmeg, pepper and salt as soup comes just to the boiling point. Turn off the heat, and add the milk. Remove from burner and gently blend together.