I see that there's already a pumpkin soup on the recipe index, but it's totally different, so I thought I'd share my personal favorite! It's wonderful on a chilly Autumn night!
"Cream" of Pumpkin Soup
1 cup chopped onion
2 tablespoons unsalted margarine (or oil if margarine bothers you)
2 (14.50 ounces) cans chicken broth
1 (15.00 ounces) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup soy milk
1. Saute onion in margarine in a medium saucepan until tender.
2. Add 1 can chicken broth; stir well.
3. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
4. Transfer broth mixture into the container of a blender or processor.
5. Process until smooth.
6. Return mixture to saucepan.
7. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well.
8. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
9. Stir in soy milk and heat through.
10. Do not boil.
11. Ladle into individual soup bowls.
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Wanted to share an Autumn favorite...
