2 (3 pound) packages pumpkin puree
2 cups cold water
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds ground pork
1 (11 ounce) can frozen sweetened cranberries
1 (8 ounce) can pumpkin pie filling
1 (20 ounce) can whole kernel corn
1/2 cup vegetable oil
1/4 cup white sugar
2 cups milk
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
In a 2 quart pot or soup bowl, combine pumpkin, water, salt, ground black pepper, cranberries, and pumpkin pie filling. Bring to a boil, reduce heat to low, and simmer for 1 1/2 hours.
Remove broth mixture from heat and stir in corn and oil. Simmer for 5 minutes. Stir in 2 cups milk, cinnamon and nutmeg.