You will need:
3 cups carrots, cut into ½ inch rounds
2 - 13 ¾ oz cans chicken broth
3 cups canned pumpkin
¼ cup water
1 ½ tsp pumpkin pie spice
¼ tsp salt
12 oz evaporated nonfat milk
1 TB sugar
½ tsp chicken bouillon granules
¼ tsp white pepper
Directions:
Combine carrots and 1 cup broth in an uncovered pan. Bring to boil. Stir then cover, reduce heat and simmer 15 - 20 minutes until carrots are tender. Let cool slightly. Put carrots or broth in food processor or blender. Process until smooth. Transfer to 3 qt sauce pan. Add remaining broth, pumpkin, and remaining ingredients. Cook over medium heat until hot, uncovered, stirring frequently.