Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped Onions |
| 1 tablespoon | Oil |
| 3 cans | (14 1/2 Oz.) Chicken |
| \N \N | Broth |
| 1 can | 16 Oz. Pumpkin |
| 1 can | (7 1/2 Oz.) Hunt'S Whole |
| \N \N | Tomatoes, Drained & Crushed |
| 1½ teaspoon | Sugar |
| ¼ teaspoon | Salt |
| ½ teaspoon | Curry Powder |
| ¼ teaspoon | Pepper |
| ⅛ teaspoon | Crushed Cloves |
| 1 cup | Skim Milk |
| 1 teaspoon | Cornstarch |
in Large Saucepan, Saute Onions in Oil Until Tender. Stir in Remaining Ingredients Except Milk & Cornstarch. Boil & Simmer, Uncovered 10 Min. in A Cup, Mix Milk & Cornstarch. Add To Soup & Stir Constantly. Boil Until Thickened Slightly.