Pumpkin Soup

This recipe is from nutritionmd.org, where you’ll find a great supply of delicious vegan recipes.  It’s reprinted with permission. Makes about 8 1-cup servings

This sweet and creamy soup has just a hint of spiciness. It can also be made with puréed winter squash, yams, or sweet potatoes in place of the pumpkin.

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
¹/₂ teaspoon mustard seeds
¹/₂ teaspoon turmeric
¹/₂ teaspoon ground cumin
¹/₄ teaspoon cinnamon
³/₄ teaspoon salt
¹/₂ teaspoon ground ginger
2 cups water or vegetable broth
1 15-ounce can pumpkin
2 tablespoons maple syrup or other sweetener
1 tablespoon lemon juice
2 cups fortified soy- or rice milk

Warm oil in a large pot. Add onion and garlic and cook over medium heat until onion is soft, about 5 minutes.

Add mustard seeds, turmeric, ginger, cumin, cinnamon, and salt and cook 2 minutes over medium heat, stirring constantly.

Whisk in water or broth, pumpkin, syrup or other sweetener, and lemon juice. Simmer 15 minutes.

Remove from heat and stir in non-dairy milk. Transfer about 3 cups to a blender and purée until very smooth. Repeat with remaining soup. Be sure to start on low speed and hold lid on tightly. Return to the pot and heat without boiling, until steamy.