Spicy Cream of Pumpkin Soup

A delicious pumpkin soup for fall, or anytime of year. Low-fat, and lots of fiber. Great as a side dish with fish, chicken or turkey.

• Ready In: 30 mins
• Serves: 8
• Yields: 1 cup

Ingredients

• 4  cups pumpkin puree
• 1 (12 ounce) can evaporated milk
• 2  cups water
• 1  teaspoon pepper
• 2  teaspoons salt
• 1  teaspoon onion powder (you can add fresh onions if you like)
• 2  teaspoons garlic powder
• 1  teaspoon cayenne pepper

Directions

1. For fresh pumpkin: Cook pumpkin until soft. Puree with immersion blender or regular blender. Strain to get water out. Add 1 12 ounce can of evaporated milk, and water to pumpkin. Puree again. Add seasonings to taste. You can add more or less to suit your own taste.
2. Cook for 10 minutes on low. Stir often to prevent scorching.
3. Prep time does not include preparation of pumpkin.
4. For Canned Pumpkin:
5. Use 2 15 oz cans of Libby's or other 100% pure pumpkin.
6. Add water, evaporated milk, spices to pan.
7. Cook for 10 minutes on low. Stir often to prevent scorching.