Thursday, October 27, 2011
In a saucepan, slightly beat 2 large eggs. Turn heat on medium, mix in 1/4 cup sugar 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp ground cloves. Whisk in 1 can (15oz) pumpkin puree. Then once well blended, whisk in 1 can (12 fl oz) evaporated milk, slowly. Keep stirring until soup is thick. It will still be spouting while stirring once done. I like to add a big scoop of vanilla ice cream to each bowl, or whipped cream. Perfect for a nice comfort meal, or dessert.