* 1 tablespoon margarine/butter
* 1 onion, diced
* 1 16 oz can of pumpkin puree
* 1 1/3 cups vegetable broth
* 3 cups soy milk
* 1/2 tsp nutmeg and a pinch of cloves and cinnamon (just a pinch)
* 1/2 tsp brown sugar
* salt and pepper to taste
In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear. Add remaining ingredients, stirring to combine. Cook over medium heat for another 10-15 minutes. Enjoy!
Makes 4 servings of vegetarian pumpkin soup.
Tastes delicious with whole wheat bread...
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