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.
-------------------- "Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield