Recipe #335. Holiday Countdown.

                                                                    Pumpkin Soup

2 Cans Pumpkin Puree.
1 Small Onion; chopped.
1 Clove of Garlic; chopped.
2-3 Tablespoons Butter.
1 Can Evaporated Milk.
2-3 Cans Reduced Fat and Sodium Chicken Broth.
1 Can Water or more; if needed.
1/4 Teaspoon Cinnamon.
2 Tablespoons Brown Sugar Splenda.
Salt or Salt Substitute to taste.
Pepper to taste.

Saute the Onion and Garlic in the Butter and Season with Salt and Pepper to taste.
Transfer, all of this, into the Crock-Pot.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.