Creamy Pumpkin Soup
1 medium onion, chopped
1 cup vegetarian chiken flavored stock or veggie stock
1 can (15 oz.) unseasoned solid pack pumpkin
3 cups plain (not vanilla) soy milk
dash each - curry powder, nutmeg, white pepper
Lightly coat bottom of large saucepan with cooking oil. Saute onion till transparent - do not allow to brown.
Add stock and simmer till onions are soft (approx. 5 minutes). Stir in pumpkin puree and 2 cups of the soymilk until blended (mixture will be thick).
In small batches, puree mixture in blender till smooth (no more detectable chunks). Return puree to saucepan, stirring in remaining soymilk to reach desired consistency. Add seasoning to taste & heat through before serving.
Great Fall soup recipe - very rich and satisfying. Its also super quick to make and freezes very well. So yummy topped with herbed vegan croutons.... mmmmmmmm.....