Ingredients
1 (15-ounce) can pumpkin
1 (14 1/2-ounce) can chicken broth
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped celery
3/4 cup milk
1 Tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons margarine, cut up
Preparation
Combine: 1/2 cup chicken broth, onion and celery in a saucepan. Bring to boiling: reduce heat. Simmer, covered, 10 to 12 minutes or till vegetables are tender. Remove from heat; cool slightly. (Do not drain.) Pour into a blender container or food processor bowl. Cover; blend or process till mixture is smooth. Return to saucepan. Add canned pumpkin, and remaining ingredients except margarine. Heat through; stir occasionally. If mixture seems too thick, stir in a little more milk to desired consistency; heat through. Stir in margarine till melted.
