2 Tablespoons vegan margarine
1 small onion, minced
1 (10 oz.) package frozen whole kernel corn, thawed
1 (16 oz.) can pumpkin
2 cups vegetable broth
1 Tablespoon Turbinado sugar
1.5 teaspoons ground sea salt
1/8 teaspoon cinnamon
2 cups vanilla soymilk
Melt the vegan margarine in a dutch oven or large pot; add onion, and saute until tender. Add the corn and cook,stirring occasionally, for 2 to 3 minutes.
Stir in the pumpkin and the next 4 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in th soymilk; cook until thoroughly heated (DO NOT BOIL).
Enjoy!