Peppery Pumpkin Soup
- 1 (15 ounce) can pumpkin puree
- 1 (10 1/2 ounce) can low sodium chicken broth
- 14 teaspoon salt
- 14 teaspoon onion powder
- 14 teaspoon black pepper
- 18 teaspoon ground nutmeg
- 1 (12 ounce) can evaporated skim milk
- 14 cup nonfat sour cream
- In a medium saucepan, combine pumpkin, broth, salt, onion powder, black pepper and nutmeg.
- Cook over medium-high heat until bubbly, about 10 minutes, stirring occasionally.
- Stir in evaporated milk.
- Heat through, about 5 minutes, but do not boil.
- Spoon into 4 bowls and top each with 1 tablespoons of sour cream.
pumpkin puree, chicken broth, salt, onion powder, black pepper, ground nutmeg, milk, nonfat sour cream
Taken from www.food.com/recipe/peppery-pumpkin-soup-336057 (may not work)