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Categories:Viewed: 87 - Published at: 6 years ago
Ingredients
- 2 cups Pumpkin Puree
- 3 cups Low Sodium Chicken Stock
- 1 cup Light Cream (Or Heavy Cream, If Desired)
- 1 Tablespoon Granulated Sugar
- 4 teaspoons Onion Powder
- 2 teaspoons Ground Spice Cabinet Ginger, Or To Taste (Add Slowly!)
- 1/4 teaspoons Dried Chipotle Chile Powder
- 1/8 teaspoons Dried Habanero Chile Powder (or Whatever You Have)
Method
- Mix all the ingredients in a large pot over low heat. Be sure to add the ginger and chillies in parts, tasting as you go to test for your tastes. Heat until a simmer, then serve. If you use light cream, you get six 1-cup, 120-calorie servings. If you use heavy cream, you get six 1-cup, 170-calorie servings. Choose wisely!
