Pumpkin Soup with Cinnamon Print Email

1 pound processed pumpkin, or one 15 oz can prepared pumpkin
2 cups low sodium chicken broth (More Than Gourmet suggested)
1 cup milk, fat-free milk or fat free half and half
1 TBS light brown sugar
1/4 tsp ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
minced fresh chives & sea salt flakes - garnish

Blend 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.

Serve sprinkled with minced chives and sea salt flakes.