1 diced small onion

1 tsp. ground cumin

1/2 tsp. ground ginger

1/2 tsp. pumpkin pie spice, optional

1 (29-ounce) pumpkin puree

2 T. brown sugar, optional

2 C. vegetable broth

Salt and pepper and cayenne pepper

1 1/2 C. milk or half and half

 

In large saucepan, heat the oil over medium heat. Add onion and cook, stirring for 3 minutes. Add the cumin, pie spice, and ginger, stirring for about a minute. Stir in the pumpkin puree, broth, and brown sugar and bring to a boil, lower heat, cover soup, and simmer for about 5 minutes, stirring. Season soup with salt, pepper and cayenne. Stir in the milk and bring soup to simmer, reduce heat and simmer for a minute. Remove pan from heat and spoon into individual bowls. Garnish with thin slices of pear, cream, maple syrup or crumbled corn bread.

 

Yield:

Calories:

Fat:

Fiber: