1/4 c. finely chopped onion
4 tbsp. butter
1 can cream of chicken soup or cream of mushroom soup
1 c. canned pumpkin
1/2 tsp. ground nutmeg
1/2 tsp. salt
Dash of pepper
1 soup can water

In saucepan, cook onions in butter until tender. Stir in soup, pumpkin, and seasonings. Gradually add water. Heat; stir occasionally. Garnish with parsley. Makes 2 1/2 cups.