3 green onions, sliced 2 tbsp. butter (use sub if needed) 2 c. canned pumpkin (can use Libby's pumpkin pie mix, spicier) 2 tbsp. flour 1/4 tsp. ground ginger 1/8 tsp. tumeric 2 c. soy or rice milk 5 c. RF chicken broth Chopped chives or parsley
Saute the onions in butter and stir in pumpkin. Blend the flour and spices with 1/3 cup soy or rice milk. Stir into the pumpkin mixture. Add remaining milk and cook, stirring constantly, 5 to 10 minutes until thickened. Do not allow to boil. Mix in broth and heat almost to boiling. (If soup separates from over heating, whirl with blender). Serve hot, garnished with chives or parsley. Makes 2 quarts.