Creamy Pumpkin Soup
|Hot water||1 Cup (16 tbs)|
|Canned pumpkin||3⁄4 Cup (12 tbs)|
|Thinly sliced green onions||3 Tablespoon|
|Frozen orange juice concentrate||2 Teaspoon|
|Low sodium instant chicken bouillon granules||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Skim milk||1⁄2 Cup (8 tbs)|
In 1-quart casserole, combine all ingredients, except milk.
Microwave at High for 3 1/2 to 5 1/2 minutes, or until bubbly and onions are just tender-crisp, stirring once.
Stir in milk.
Microwave at High for 30 seconds to 1 minute longer, or until hot.
Stir before serving.