3/4 cup water, divided
1 small onion, chopped
1 (8-ounce) can pumpkin puree
1 cup unsalted vegetable broth (chickn-flavored or regular)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1 cup non-dairy milk
2 tablespoons flour (to thicken)
1/8 teaspoon freshly ground black pepper
1 green onion, green top only, chopped
1. In a large saucepan over medium heat, heat 1/4 cup of the water. Add onion; cook until tender, about 3 minutes, without letting the onions dry out.
2. Add the remaining 1/2 cup water, pumpkin, broth, cinnamon, cumin, and nutmeg; bring to a boil, then reduce heat and simmer for 5 minutes.
3. Stir in the milk and flour; cook until hot but do not allow to boil. While heating, use an immersion blender to mix together thoroughly, removing any lumps of flour.
4. Ladle into warmed individual bowls and garnish with black pepper and green onion tops. Serve immediately.
This is a slightly modified version of a recipe from the Mayo Clinic website. I find that adding the flour and cumin, along with the use of an immersion blender, results in a creamier, more filling dish that is extremely fast and easy to pull together and never fails to please.