Pumpkin Soup

• 1 onion (8 to 10 oz.), chopped $
• 2 cloves garlic, minced
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon cayenne
• 3 cups chicken or vegetable broth $
• 1 can (15 oz.) pumpkin
• 1 tablespoon honey
• 1 cup soymilk, almound or other
• 4 teaspoons arrowroot
• 2 tablespoon lemon juice
• Cashews ground to taste
• Flax seed chia ground
• Salt
• About 2 tablespoons nonfat sour cream or plain nonfat yogurt $

1. 1. In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.
2. 2. In a blender or food processor, smoothly puree onion mixture, adding a little more broth if needed to facilitate the process.
3. 3. Return puree to pan; add remaining broth, pumpkin, and honey.
4. 4. Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.
5. 5. Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.

onion, garlic, pumpkin pie spice, cayenne, chicken, pumpkin, honey, soymilk, arrowroot, lemon juice, cashews ground, chia ground, salt, nonfat sour cream

Taken from www.epicurious.com/recipes/member/views/pumpkin-soup-51600041 (may not work)