Jessica wrote:
> If you have a recipe for pumpkin soup and/or pumpkin pie, please post
> it.
>
> Thanks in advance! :-)
> Jessica

From the American Heart Association Quick & Easy Cookbook

16 oz. can plain pumpkin
10-1/2 oz. can low-sodium chicken broth
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. black pepper*
dash of ground nutmeg
12 oz. can evaporated skim milk
1/4 c. lowfat sour cream
1 Tbs. toasted pumpkin seeds (optional; garnish)

In medium saucepan combine pumpkin, broth, salt, onion powder (you may use
finely minced onion), pepper and nutmeg. Cover over medium-high heat until
bubbly, about 10 minutes, stirring occasionally. Stir in evaporated skim
milk. Heat through, about 5 minutes, but do not boil. Spoon into 4 bowls
to serve and garnish with a dollop of non-fat sour cream and pumpkin seeds
if desired.

*This recipe isn't at all spicy; I use cayenne pepper to punch it up. You
may also add some curry powder if you wish.

Jill