1/2 c. sliced green onions with tops
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. seasoned salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
2 c. milk
1 can (10 3/4 oz.) chicken broth
1 can (16 oz.) pumpkin
1 1/2 c. shredded Cheddar cheese
Sliced tomatoes, shredded
Cheese & sliced green onions, optional

1. In large, heavy saucepan, lightly saute green onions in the butter.

2. Stir in flour, seasoned salt, nutmeg and cinnamon. Remove from heat. Add milk and chicken broth. Cook, stirring, about 15 minutes until thickened.

3. Blend in pumpkin. Simmer 5 minutes longer, stirring frequently. Add cheese. Stir until melted.

4. Ladle into soup bowls. Top each serving, if desired, with a slice of tomato, sprinkled with cheese and green onions. Makes 4 servings.