The mashed potato adds creaminess to this lower-fat soup.
- Prepare mashed potatoes using milk only (no added butter). Add the pumpkin and fat-free half-and-half (or low-fat milk) to a medium saucepan; whisk to blend well.
- Add cheese, pumpkin pie spice, and cinnamon and stir to combine. Cover pan and simmer over low heat for 5-10 minutes, stirring frequently. Add pepper and salt, if desired.
- Spoon into five serving bowls, then swirl a tablespoon of fat-free or light sour cream in each bowl of soup.