In a medium saucepan, combine pumpkin, broth, salt, onion powder, black pepper and nutmeg. Cook over medium-high heat until bubbly, about 10 minutes, stirring occasionally. Stir in evaporated milk. Heat through, about 5 minutes, but do not boil.
Spoon into 4 bowls and top each with 1 Tbsp. of sour cream.
Yield: 4 cups
Nutrition Information:
125 cal., 1 g. fat, 3 g. fiber
