MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peppery Pumpkin Soup Categories: Soups Yield: 1 Batch 14 1/2 oz Can pumpkin puree (not - pumpkin pie filling) 10 oz Chicken broth 1/2 ts Salt 1/2 ts Onion powder 1/2 ts Garlic powder 1/4 ts Ground nutmeg 1/2 ts Pepper 12 oz Can evaporated milk Sour cream Toasted pumpkin seeds - (optional) The recipe started from an American Heart Association cookbook. The first thing I noticed (and fixed) is it's not "peppery". I'd hardly call 1/8 ts of pepper enough to make anything "peppery". And oh so sorry but I had to add salt. It was extremely bland without salt. It's a nice quick fix soup, though. In a saucepan combine the pumpkin puree, chicken broth and other ingredients except sour cream and pumpkin seeds and cook until bubbly, about 10 minutes. Stir in the evaporated milk but do not bring to a boil. Heat through. Spoon into bowls and garnish with a dollop of sour cream and toasted pumpkin seeds. Recipe by jmcquown Recipe FROM: , MMMMM