Turkey Wild Rice-Pumpkin Soup

2 tbsp margarine
1/2 cup chopped onion
1/2 cup sliced celery
4 cups Swanson® chicken broth
1 16oz. can Libby® pumpkin
2 cups Butterball® cooked turkey breast, cubed
2 cups cooked wild rice
1 cup Deans® half and half
1 tsp. Lawry's® Seasoned Salt or Morton® Saltsalt
1/3 tsp. cinnamon

Cook and stir margarine, onions and celery in large saucepan over medium heat
until crisp tender.

Add broth and pumpkin. Bring to boiling, reduce heat and simmer 5 minutes.
Stir in turkey, rice and half and half, salt and cinnamon. Heat thoroughly
until hot – Do not boil.

Makes 8 servings