To lighten up this soup, use low-sodium chicken broth and use only 3 tablespoons of heavy cream, and you'll save 68 calories, 8 grams of fat, and 453 milligrams of sodium per serving.
1. Melt butter over medium heat in a large pot. Put in potato and onion slices and cook for about 8 minutes. Pour in chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
2. Stir in pumpkin, 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Cook over higher heat and bring mixture to a boil.
3.Cover, reduce heat to low, and cook for 10 minutes. Stir thoroughly. Serve seasoned with salt and pepper.