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

1. In a medium saucepan, combine pumpkin, broth, salt, onion powder, black pepper and nutmeg.
2. Cook over medium-high heat until bubbly, about 10 minutes, stirring occasionally.
3. Stir in evaporated milk.
4. Heat through, about 5 minutes, but do not boil.
5. 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)