Cream of Pumpkin Soup

 

One 15-ounce can pumpkin (not pumpkin pie filling)

One 14.5-ounce can chicken broth

One 12-ounce can evaporated milk

½ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. salt (or to taste)

⅛ tsp. ground black pepper (or to taste)

⅛ tsp. ground nutmeg

 

Combine all of the ingredients in a saucepan. Stir over medium heat until well blended and hot.