Pumpkin Soup

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 2 garlic cloves, minced
4. 1/2 teaspoon mustard seeds
5. 1/2 teaspoon turmeric
6. 1/2 teaspoon ground cumin
7. 1/4 teaspoon cinnamon
8. 3/4 teaspoon salt
9. 1/2 teaspoon ground ginger
10. 2 cups water or Vegetable Broth (see recipe)
11. 1 15-ounce can pumpkin
12. 2 tablespoons maple syrup or other sweetener
13. 1 tablespoon lemon juice
14. 2 cups fortified soy- or rice milk

Method:

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 pure 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.