Author: Valerie@Snap-Peas
Frank's Mill Pumpkin Soup
- 1lb 10½ oz can pumpkin
- 2 Cups low sodium chicken broth
- 3 cups fat free evaporated milk
- ⅛ tsp cayenne
- 2 tsp Kosher salt
- ⅛ tsp allspice
- ¼ tsp nutmeg
- ½ tsp cinnamon
- and pepper to taste
- ½ C brown sugar splenda
- garnish with toasted pumpkin seeds (or chives when you forget to purchase them)
- Combine all the ingredients in a sauce pan
- cook over medium heat, stirring frequently
- I cook the soup while making the pannini to thicken a little
- garnish and serve
Recipe by snap-peas at https://www.snap-peas.com/2012/09/27/pumpkin-soup/
3.1.09