INGREDIENTS

• 1 tablespoon butter
• 4 cups milk
• 3 cups cooked or canned pumpkin
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 3 cups hot chicken broth
• 1 tablespoon flour
• 1 teaspoon brown sugar
• 1 teaspoon cinnamon
• salt and pepper
• 3 tablespoons grated Swiss Cheese
• fresh thyme

DIRECTIONS

1. Combine pumpkin and broth in large soup kettle.
2. Mix butter and flour, add and simmer 10 minutes.
3. Add milk, sugar, cinnamon, nutmeg and salt and pepper to taste. Simmer 10 minutes.

Soup can be prepared ahead to this point.

1. Reheat. Add 3 tablespoons grated cheese and thyme when serving.

Yield: 8-10 servings