Pumpkin Soup

1 ½ C finely chopped onion
2 Tbsp. butter
1 Tbsp. all-purpose flour
2 (14 ½) can chicken soup
1 (15 oz.) can of canned pumpkin
1 tsp brown sugar
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
1 C heavy whipping

1. In large saucepan, saute onion in butter until tender. Remove from heat; stir in flour until smooth.
2. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through. 6 servings

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