Spicy Pumpkin Soup

serves 6 recipe from What's cooking by Jennifer Raymond

Ingredients:

• 1 Tablespoon Olive Oil
• 1 Onion, minced
• 2 Garlic Cloves
• 1/2 Teaspoon mustard seeds
• 1/2 teaspoon tumeric
• 1/2 teaspoon ginger
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 3/4 teaspoon salt
• 2 cups water or vegetable stock
• 1 fefteen ounce can of pumpkin or 2 cups cooked
• 2 tablespoons of maple syrup or other sweetener
• 1 tablespoon of lemon juice
• 2 cups of nut or soy milk
• Fresh cilantro, chopped

Directions:

1. Heat the oil in a large pot then add onion and carlic cook over medium heat until the onion is soft.
2. Add the mustard seeds, tumeric, ginger, cumin, cinnamon, cayenne, and salt. Cook over medium heat for 2 minutes.
3. Whisk in water or stock, pumpkin, maple syrup, and lemon juice and simmer for 15 minutes.
4. Stir in nut milk, then puree the soup in a vitamix or blender in two or three batches until very smooth. retun it to the pot and heat over medium heat until hot and steamy (do not let it boil) about 10 minutes.
5. Serve with a sprinkling of fresh cilantro.