Thanksgiving Preparations, Day 1

Here's what I made today! It's all sitting in the freezer, waiting to be pulled up and gobbled up on Thursday...

Pumpkin Soup

5 1/4 c. pumpkin puree

3 c. chicken broth

2 c. milk

2 t. cumin powder

1/4 t. cinnamon

salt and pepper to taste

1 T. corn starch

Heat up chicken broth in a Dutch oven. Add pumpkin puree, milk, and spices. Depending on the thickness of your pumpkin puree, you may need to add corn starch to thicken the soup. I ladled out about 1/4 c. of soup into a measuring cup, added 1 T. corn starch, dissolved it, and put it back in the pot. Keep it over a low heat, stirring regularly, till you get the desired consistency.