Creamy Zucchini Soup

Fall is here well at least it's here, here in New England and it's time for hot bowls of steamy soup. This one is REALLY good!
1 1/2 lb zucchini, cut into 1/2 inch pieces
1 1/2 cups canned chicken broth or water (broth is better)
1 small onion chopped
1 clove garlic chopped

1/4 cup whipping cream (substitute half and half, whole milk, or milk for less calories)
1/4 teaspoon ground nutmeg
1 tablespoon Parmesan

On medium high heat sautee onion and garlic in a little oil, add zucchini and broth and bring to a boil, reduce heat to medium low, cover and let simmer until zucchini is tender (about 15 min.).

Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper