1 (15 oz.) can pumpkin
1 (15 oz.) can chicken stock
1 tbsp. butter
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. pepper
1 tsp. onion powder
shredded cheddar cheese or dairy sour cream (for topping)

Combine pumpkin and chicken stock (or vegetable stock for those vegetarians out there) in medium saucepan over medium heat. Stir regularly as you add the remaining ingredients except cheddar.

Heat until it just starts trying to boil (one or two pockets of light, thinner orange liquid surrounding tiny bubbles). Remove from heat and serve with cheddar sprinkled on top or a dollop of dairy sour cream (or nothing, if you prefer).

Serves approximately 4.

Submitted by: Hillery