Pumpkin Soup - cooking recipe

Ingredients

2 (1 lb. 13 oz.) cans pumpkin puree
2 qt. milk
1/4 c. butter
1/4 c. honey
1/4 c. light brown sugar
2 tsp. salt
1 tsp. marjoram
1/2 tsp. cinnamon
1/2 tsp. mace
dash of pepper
4 c. orange juice

Preparation

In a large saucepan, heat the pumpkin puree, milk, butter and honey.
Combine the light brown sugar, salt, marjoram, cinnamon, mace and pepper.
Stir them into the pumpkin-milk mixture.
Heat slowly, stirring to the simmering point.
Do not boil.
Add orange juice, a little at a time, stirring constantly.
Serve hot.
Yields 32 (1/2 cup) servings.