Pumpkin soup

1 medium onion, finely chopped 2 tbsp margerine 2 tbsp flour 4 cups chicken stock 8 oz can of pumpkin 1/2 tsp pepper 1/4 tsp nutmeg 1/4 tsp ginger 1 cup evaporated skim milk 1 tsp lemon juice In large soup pot, cook onions in margerine until translucent. Add flour and cook, stirring constantly for 5 min over low heat. Add chicken stock and stir constantly until mixture boils and thickens. Stir in remaining ingredients. Simmer 10 minutes. Adjust seasonings to taste. Per 1/2 cup serving: 78 calories, 6 gms protein from 5-a-day cookbook Enjoy! Sheryl