Yummy Pumpkin Soup

This vegetarian soup is light and refreshing. The pumpkin makes this a great addition to any fall spread. Onion and garlic add the perfect flavors.

Ingredients:

• 2 large onions, peeled and chopped
• 1 clove crushed garlic
• 1 tbsp olive oil
• 4 cups cut and peeled pumpkin pieces, not Halloween pumpkin but any dry, firm pumpkin or squash like butternut
• 1 tsp beef or vegetable stock powder
• 1/4 tsp nutmeg
• 1 tsp salt
• 1/4 tsp white pepper
• Water to cover

Directions:

Gently cook onions with garlic in oil until soft. Add pumpkin pieces and remaining ingredients and boil 30 minutes until soft. Blend until creamy in a food processor. Thin, if necessary, with water, milk or cream. Adjust seasonings if necessary. Serve piping hot, but do not boil if thinned with dairy products, with crusty bread.

Number of Servings: 4-6