Cumin Pumpkin Soup

Ingredients

• 2  bay leaves 
• 15 ounce pumpkin canned (not pie filling)
• 4 servings sage leaves fresh
• 1 teaspoon ground cumin 
• 4 servings salt and ground pepper black
• 1.5 cups chicken broth reduced-sodium
• 1 cup lowfat milk 
• 4 servings popcorn and pumpkin seeds for garnish

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. In a medium saucepan, whisk together pumpkin, broth, milk, and cumin.
2. Add bay leaves and set pan over medium heat. Season with salt and pepper. Bring to a simmer. Simmer 10 minutes.
3. Remove from heat, remove bay leaves and season, to taste, with salt and black pepper.
4. Garnish with sage, popcorn and pumpkin seeds before serving.