Ingredients:

8-ounce can pumpkin filling
16-ounce can chicken or vegetable broth
1/2 cup heavy cream
salt and pepper to taste
1 teaspoon cinnamon
1 teaspoon nutmeg
4-6 large acorn squash or small pumpkins (optional)
Sesame Breton and Vivant Crackers

Preparation:

In medium saucepan, heat pumpkin filling, broth, and cream. Simmer for 8-10 minutes. Add salt and pepper, cinnamon, and nutmeg. Serve with Breton Sesame or Vivant. If you have a little extra time on your hands, try cooking the squash or pumpkin bowls for extra flavor and an edible treat. Sit squash or pumpkins on their flattest sides, cut the top third off and remove seeds, leaving 3/4-inch border or more. Set aside. Place cut side down on oiled cookie sheet. Roast in oven until soft (about 15 minutes) at 375 degrees. Prepare soup while squash or pumpkins are roasting. Pour soup into hollowed squash or pumpkins right before serving.

Helpful hints:

Add a dollop of sour cream to each serving and swirl around the top without overworking. For a sweet touch, add maple syrup to the soup, or drizzle on top before serving. A pinch of brown sugar also can be sprinkled on top. Or, remove seeds, sauté in 2 teaspoons of oil until brown, and sprinkle with salt. Garnish top of soup with seeds. For thinner soup, add more broth.