On Monday, October 26, 2020 at 9:04:16 PM UTC-4, wrote:
> From an American Heart Association Cookbook. Ingredients as published:
>
> 16 oz. can pumpkin (NOT pumpkin pie filling!)
> 10 oz. can low sodium chicken broth
> 1/4 teaspoon onion powder
> 1/4 teaspoon black pepper
> 1/4 teaspoon ground nutmeg
> 12 ounce can evaporated skim milk
> 1/4 cup nonfat or lowfat sour cream for topping
> 1 Tablespoon unsalted pumpkin seeds (optional)
>
> You know the drill. Combine everything except the obvious toppings
> together, heat until hot and top with a dollop of sour cream and garnish
> with pumpkin seeds.
>
> I add a lot more pepper to it, including cayenne and a few dashes of hot
> sauce. I don't use low sodium broth. (IMHO Low sodium broth sucks.) I
> add dehydrated minced onions rather than onion powder and also add
> finely minced garlic. And salt.
>
> I can imagine a bunch of folks here adding curry powder, ginger, soy or
> teriyaki sauce, all sorts of things to make this into a totally
> different type of pumpkin soup. That's cool.

And salt. Lots of salt.

Although my first choice for a spice would be powdered chipotle peppers.
I love the way it tastes with any winter squash or sweet potato.

Cindy Hamilton