Comments: Great served over vegetables or frozen cheese ravioli.

1 tbl. light butter
1 cup each finely chopped carrot and onion
1 can (15 oz.) 100% pure pumpkin puree
1 cup fat free half and half
1/2 tsp. each freshly grated or ground nutmeg, and salt and pepper
1/2 cup grated Parmesan cheese

• Heat butter in a medium saucepan ove med. heat.
• Stir in carrot and onion; cover and cook 8 min. or until soft but not browned. S
• tir in pumpkin puree, half and half, nutmeg, salt and pepper.
• Bring to a boil; reduce heat to low, cover and simmer 5 min. to blend flavors.
• Add cheese; stir until melted (thin with water if needed).