|Scallions||5 , sliced|
|Evaporated skim milk||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Canned pumpkin puree||2 Cup (32 tbs)|
|Hot water||2 Cup (32 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Maple syrup||1 Teaspoon|
Place scallions and water in a large microwave-safe casserole.
Microwave on high for 3 minutes or until the scallions are tender.
Add pumpkin puree, ginger, milk, hot water, and maple syrup to casserole.
Microwave on high for 6 to 7 minutes or until heated through.
Stir every 2 minutes.