Pumpkin Soup

This is just divine. Warm, lusciously creamy, sweet and laced with spices, pumpkin soup tastes like pumpkin pie - without the huge calorie count or nearly as much work! Ready in about 15 minutes. I used cooked pureed pumpkin I made previously and froze leftover, canned pumpkin turns out more orange. Fresh pumpkins are dirt cheap in the fall and early winter, so I buy several, cook them and freeze leftovers to cook with later. High in fiber, very nutritious, cheap and yummy!

Pumpkin Soup
cooked pureed pumpkin or canned pumpkin, about 2 cups
1/4 cup brown sugar
1/8 cup sugar
1 tbsp maple syrup (optional)
1/2 tsp cinnamon
1/4 tsp ginger
pinch cloves
milk, as needed

Combine all ingredients in a heavy pot
. Add milk as needed to get the texture you want, it takes a bit more than you'd expect. Add about 1/4 cup at a time, stir through and decide if you want more, different batches of pumpkin have different moisture content so there isn't a set amount of milk needed. Heat over low or medium low until warm through.

Serve warm. Great with a couple graham crackers, or topped with a small scoop of ice cream or frozen cool whip on top.

Some people like less or more sweetness. I prefer a bit less than this, so I add the sugar a little at a time and taste it, with this much it really tastes like pie but it does have quite a bit of sugar.