Pumpkin Spice Soup
Pumpkin Spice Soup recipe
Yield
8 servingsPrep
20 minCook
20 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
canned pumpkin purée
|
|
| 26 | ounces |
milk, skim, evaporated
|
|
| 1 | tablespoon |
molasses
|
|
| ½ | cup |
light corn syrup
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
pumpkin pie spice
|
|
| 1 | x |
nutmeg
to taste, garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 751.4 | ml/g |
milk, skim, evaporated
|
|
| 15 | ml |
molasses
|
|
| 118 | ml |
light corn syrup
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
pumpkin pie spice
|
|
| 1 | x |
nutmeg
to taste, garnish |
*
|
Directions
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.
