A warm harvest soup from a pumpkin base.

by John Tanner

Makes 4 servings of pumpkin soup.

Preparation time: 20 minutes

2 tablespoon water
1 onion, diced
1 16 oz can of pumpkin puree
1 1/3 cups vegetable broth
3 cups soy milk
1/2 tsp sugar
1/2 tsp nutmeg
1/4 tsp garlic powder
1/8 tsp salt (optional)
1/8 tsp pepper (optional)

Cook the onion in the water for 4 minutes, until onion turns clear. Puree the cooked onion and water in a blender. Add remaining ingredients, stirring or blending to combine. Cook over medium heat for another 12 minutes.