3 onions, chopped
3 tbsp. butter
3 lg. potatoes, cut into chunks
2 carrots, cut into chunks
1 tbsp. salt (taste as you go)
2 tbsp. Bouquet garni
1 tsp. chopped garlic
1 (28 oz.) can tomatoes, use juice
2 c. chicken broth
1 c. cream (optional)
1/4 c. sherry
1 lb. can pumpkin (not pumpkin pie filling)

Melt butter in soup pot. Add onions and fry for 5-10 minutes. Add potatoes and carrots and fry 10 minutes more. Add broth, salt, Bouquet garni, tomatoes and pumpkin. Cook until vegetables are tender. Recipe says to puree with 1 cup cream then add sherry (it is very nice). This way for guests; our family likes the chunks and I omit the cream. This is a very satisfying low-fat soup.