1/2 c. scallions, sliced
3 tbsp. butter
2 c. (one 16 oz. can) pumpkin
13 3/4 oz. chicken broth
1 sm. tomato, peeled & chopped
1/2 tsp. salt
Freshly ground pepper
1 c. half & half cream

Saute scallions in butter until transparent. Stir in pumpkin, 1 cup of the chicken broth, tomato, salt and pepper. Bring to a boil and simmer for 15 minutes. Place pumpkin mixture in blender and puree. Return to saucepan and add cream and remaining chicken broth. Heat to serving temperature. Do not boil.