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Here is the recipe for Breakfast Pumpkin Soup. It is great on cold mornings and very simple to make.
1 can (16 oz) pumpkin
1/2 tsp. salt
1 2/3 cup evaporated or plain milk
1/4-1/2 cup honey or Splenda
2 Tbsp. butter
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
Heat in a saucepan over med-low heat until hot. Serve with a dollop of whipped cream.
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