1 lg. onion, minced
3 tbsp. butter
4 c. chicken or turkey stock diluted with 2 c. water
3 c. cooked or canned pumpkin
Salt & pepper
Pinch of nutmeg
Orange juice to taste

Saute the onion in the butter until limp. Add the pumpkin and the stock and bring to a simmer. Cook for about 10 minutes. Put contents of saucepan in blender and puree. It may require doing half at a time. Reheat and season to taste. A splash of cream or half and half will make the soup richer, but not necessary. Will also freeze beautifully.