PUMPKIN SOUP

PUMPKIN SOUP

1 CAN PUMPKIN- I use E.D. Smith Pure Pumpkin Puree, 796 mls can

2  1/2  CUPS VEGITARIAN STOCK-I use the cubes

FRESH GARLIC or dried-I used about 2 heaping Tab. but I LOVE garlic!

ONION flakes or fresh- about 1 Tab. or to taste

Green onions cut up- again...to taste.

4 TABLESPOONS MAPLE SYRUP

PINCH NUTMEG

1 TEA. CINNAMON- I use Epicure’s

250 MLS. BELSOY, Creamy Soy Preparation (My new friend in the kitchen!)

Boil 2 ½ cups water, add veggie cubes and stir until melted

On low heat on stove-top in large pot:

Add pumpkin puree, stir until blended. Add garlic, onion, nutmeg, green onion and maple syrup. Stir until well blended.

Stir often and stay with your soup so it doesn’t stick to bottom of pot.

Heat for about 20 minutes until very hot.

Add Belsoy and blend well. Heat until hot again. Salt and Pepper to taste.

1 cup= 197 calories!

Serve with some Italian bread and enjoy!