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Cinnamon-Spiced Pumpkin Soup Print Email


1 15-ounce can pumpkin
1 14 1/2-ounce can reduced-sodium chicken broth
1 cup fat-free milk
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Snipped fresh chives (optional)

Stir together pumpkin, chicken broth, and milk in a large saucepan. Stir in brown sugar, cinnamon, nutmeg, and salt; heat just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
To serve, pour into mugs; sprinkle with chives, if desired.

Nutritional facts per serving
calories: 54 , total fat: 1g , saturated fat: 0g , sodium: 307mg, carbohydrate: 10g , fiber: 2g , protein: 3g , vitamin A: 158%, vegetables: 2diabetic exchange
Source: Better Homes and Gardens

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