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yellow onion low-fat butter low-fat cream of chicken soup pumpkin puree ground nutmeg salt pepper water
Viewed: 125 - Published at: 9 years agoIngredients
- 12 cup chopped yellow onion
- 4 tablespoons low-fat butter
- 1 (8 ounce) can low-fat cream of chicken soup
- 1 (8 ounce) can canned pumpkin puree
- 1 teaspoon ground nutmeg
- 12 teaspoon salt
- 1 dash pepper
- 1 -2 cup water
Method
- In saucepan cook onions in butter until brown.
- Stir in soup (you can use cream of mushroom for vegetarians), pumpkin, and seasonings.
- Gradually add water.
- Heat; stir occasionally.