This soup is a simple affair of pureed pumpkin cooked with milk.

Create instruction tag which reads: “Remove bag of seasoning mix. Rinse beans. In large saucepan, mix beans and 4 cups of water. Bring to boil, reduce heat and simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (Or place beans in water in pan. Cover, soak in cool place overnight.) Drain, rinse beans. In same saucepan, mix beans, 6 Cu fresh water, and seasoning mix. Bring to boil. Reduce heat. Simmer covered for 1 1/4 to 1 1/2 hours or until beans are tender. Makes 6 servings.”

Create baking instruction tag which reads:
“Remove bag of streusel topping. Shake remaining ingredients in jar to mix. Line twelve 2 1/2 inch muffin cups with paper or grease. Combine 1 lightly beaten egg, 1 C milk, and 1/4 C vegetable oil. Stir in jar contents until just combined. Spoon batter into muffin cups until two thirds full. FOR STREUSEL TOPPING: In a small bowl, cut 2 tbsp butter inot streusel topping mix for coarse crumbs. Sprinkle over batter. Bake at 400 degrees for 15 to 18 minutes. Serve warm.”