Creamy Pumpkin Soup

From my collection of handwritten recipes. If you do not have the potato soup, add 2-3 cups of cooked, diced potatoes and another 1/2 cup of cream. If you do not have the spices, add a small amount of pumpkin pie spice. Other variations are to add diced and cooked bits of sweet potatoes, onions, or peppers.

• Ready In: 25 mins
• Serves: 6
• Yields: 6 bowls soup

Ingredients

• 1 (10 ounce) can  cream of potato soup
• 1 1⁄4 cups chicken broth
• 1 (15 ounce) can pumpkin
• 2  tablespoons butter
• 1  cup  cream
• 1  teaspoon salt
• 1⁄4 teaspoon white pepper (to taste)
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ginger
• 1  pinch paprika, for garnish
• 1  cup seasoned croutons

Directions

1. In a saucepan over medium heat, combine the cream of potato soup, broth, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes. Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.