Pumpkin Soup

• 1/4 c. diced onion
• 3-4 cloves garlic, chopped
• 1 can vegetable or chicken broth.
• 1/2 golden delicious apple, diced.
• 1/2 tsp fresh or dried oregano.
• 1 c. (or to taste) canned pumpkin puree
• 1/4 c. vanilla soymilk (if using regular milk, perhaps sweeten a little with Splenda or sugar)
• 2 Tbsp instant coconut pudding mix
• 1/2 tsp yellow curry (add more to taste, but start there)
• large pinch of brown sugar
• pinch of Chinese 5-spice
• pinch of cinnamon
• pinch of clove
• salt to taste
• cornstarch to thicken

1. Sautee onions and garlic in a bit of olive oil until onions just begin to carmelize. Add the broth and simmer for a few minutes. Add the diced apple and chopped oregano and continue to simmer.
2. Meanwhile, whisk together soymilk, coconut pudding mix, (Splenda if you're sweetening the milk), and curry powder. First add the pumpkin to the broth and stir to mix. Then add the milk mixture and stir. Lastly, add the remaining spices, using more or less to your tastes. If needed, mix cornstarch into a little more milk to dissolve and add to soup to thicken.
3. Once you feel everything is cooked and soft and tasty, transfer soup to a food processor or blender and blend until well-mixed. *Like other blended soups, you could add cream if you want but I haven't tried that and don't think it needs it.* Transfer soup back to pot to simmer on low until ready to serve.
4. Garnish with long, thin strips of apple and crushed walnuts, and/or sour cream piped or dolloped into the middle.

onion, garlic, vegetable, golden delicious apple, oregano, pumpkin puree, vanilla soymilk, instant coconut pudding mix, yellow curry, brown sugar, cinnamon, clove, salt, cornstarch

Taken from www.epicurious.com/recipes/member/views/pumpkin-soup-1207277 (may not work)