Source: dLife

A creamy pumpkin pie like soup.

Servings

4 cup fresh cubed pumpkin , peeled and seeded
2 cup fat free half and half
1 tsp packed light brown sugar (up to 2 tsp to taste)
0.5 tsp ground cinnamon
0.25 tsp ground nutmeg (up to 1/2 tsp to taste)
1 tbsp fresh chives , snipped

1 In a medium pot, combine about 1 inch of water and the pumpkin and cook 15 minutes or until soft. Strain well.
2 Using a food processor or blender, puree pumpkin and half and half until smooth.
3 Pour back into pot and add brown sugar, cinnamon, and nutmeg.
4 Let boil. Lower heat and simmer 5 minutes. When ready to serve, top soup with chives.

To make this soup easier, use 2 cans of pumpkin in place of the fresh pumpkin. Any type of squash can also be used in this. Serve warm or chilled.