Cream of Pumpkin Soup

This is my favorite soup! It's warm and comforting on a chilly Fall evening. I adapted it from a recipe I found on another website years ago. Unlike the original recipe, it's made with milk or soy milk instead of heavy cream, so it's healthy and can be dairy-free!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  cup  chopped onion
• 2  tablespoons margarine
• 2 (14 1/2ounce) cans chicken broth
• 1 (15 ounce) can pumpkin puree
• 1  teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground ginger
• 1⁄8 teaspoon ground black pepper
• 1  cup milk or 1  cup soymilk

Directions

1. Saute onion in margarine in a medium saucepan until tender.
2. Add 1 can chicken broth; stir well.
3. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
4. Transfer broth mixture into the container of a blender or processor.
5. Process until smooth.
6. Return mixture to saucepan.
7. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well.
8. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
9. Stir in milk or soy milk and heat through.
10. Do not boil.
11. Ladle into individual soup bowls.