Pumpkin Soup

By dashy_65

Ingredients

• 2 15oz cans pumpkin
• 4 1/2 C chicken stock or 2 bouillon cubes disolved in 4 1/2 C. hot water
• 1 to 2 t. sugar to taste
• 1 C. plain whole milk or Greek yogurt, room temperature

Details

Servings 4

Preparation

Step 1

Put canned pumpkin in pot. Add sugar, salt and pepper if desired. Pour in stock. Cook 20 minutes until soup is hot, adding water to thin if necessary. Serve hot. Pass yogurt so you can stir in amount you want.

Note: makes a lot. May want to cut in half. Made in A.J 2/07