Cream of Pumpkin Soup
Ingredients
- 1 cup onion, chopped
- 2 tablespoons margarine
- 2 cans (14 1/2 ounce) chicken broth
- 1 can (15 ounce) pumpkin puree
- 1 teaspoon salt
- 14 teaspoon cinnamon, ground
- 18 teaspoon ginger, ground
- 18 teaspoon black pepper, ground
- 1 cup milk, or 1 cup soymilk
Directions
Saute onion in margarine in a medium saucepan until tender.Add 1 can chicken broth; stir well.
Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Transfer broth mixture into the container of a blender or processor.
Process until smooth.
Return mixture to saucepan.
Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Stir in milk or soy milk and heat through.
Do not boil.
Ladle into individual soup bowls.