Pumpkin Soup

Pumpkin soup from an old cookbook of 1700's recipes

2 cups of pumpkin meat (or 1 lb can)
3 cups milk
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Put pumpkin in a saucepan over a low flame. Stir in milk. Do not let it boil. Add salt, cinnamon and nutmeg.
Serve hot .