Ingredients:
3 cups low-sodium vegetable broth
3 15 Oz cans pure pumpkin purée
1 5 Oz bottle Cackalacky
1/4 cup honey
1 Tbsp powdered ginger
1/2 tsp powdered cinnamon
1/2 tsp powdered nutmeg
kosher salt (to taste)
whipped cream (optional topping/garnish)
sour cream (garnish)
nutmeg (garnish)
salt (to taste)


Directions:
In a large stock pot, simply whisk vegetable broth and pumpkin purée together and bring to a low simmer over medium-high heat.  Then, add the rest of the ingredients and stir - reserving ice cream until the end.  Continue to cook, stirring occasionally, for about 15 minutes.  Heat through and serve in soup bowls - - topped with a small dollop of sour cream in the middle and a light dusting of powdered nutmeg powder (optional).

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