2 cups water
1 cup vegetable broth
2 quarts chicken broth
1 tablespoon salt
1 (12 fluid ounce) can evaporated milk
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 teaspoon ground nutmeg
2 (6 ounce) cans crushed frozen pumpkin
1 cup dry bread cubes
3 cups oatmeal
2 tablespoons cornstarch
2 1/2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (21 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 pumpkin
1/2 cup dried pumpkin seeds
1 cup dried walnuts
In a large saucepan, combine water, broth, chicken broth, salt, evaporated milk, cinnamon, cloves, nutmeg, pumpkin, bread cubes and pumpkin; boil until very thick. Stir in nutmeg, cinnamon, cloves, and nutmeg. Bring to a boil, then reduce heat to medium low and simmer for approximately 2 hours.
In a large saucepan over medium heat, cook pasta until just tender, until very tender. Stir in pumpkin and bread cubes, remove from heat. Stir in chicken, increase oven temperature to 450 degrees F (230 degrees C), and cook until done, stirring occasionally. Add more water if necessary.
Puree soup base ingredients in a blender or food processor, then simmer for an additional 1 hour or until all broth and soup can be absorbed.