Pumpkin spice soup

8 servings

Ingredients

Quantity Ingredient
16 ounces Pumpkin; 1 Can
26 ounces Evaporated Skimmed Milk, 2 Cans
1 tablespoon Molasses
1 x Nutmeg; To Taste
Tot Sat Cal Prot Carb Fib Fat Fat Chol
½ cup Light Corn Syrup
½ teaspoon Salt
½ teaspoon Pumpkin-Pie Spice

Directions

GARNISH

Place all the ingredients in a 2½ to 3-quart mixer bowl. Beat until well blended. Refrigerate for several hours and stir before serving. Sprinkle with nutmeg for a garnish.

Each ¾ cup serving contains:

Sodium

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