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http://community.livejournal.com/cooking/1836119.html
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/8 tsp cayenne
- 3/4 tsp salt
- 2 cups water or vegetable stock
- 1 15 oz can of pumpkin
- 2 tbsp maple syrup or other sweetener
- 1 tbsp lemon juice
- 2 cups soy milk
- fresh cilantro, chopped (optional)
Directions
- Heat the oil in a large pot then add the onion and garlic and cook over medium heat until the onion is soft, about 5 minutes.
- Add the mustard seed, turmeric, ginger, cumin, cinnamon, cayenne and salt. Cook over medium heat for 2 minutes, stirring constantly.
- Whisk in the water or vegetable stock, pumpkin, maple syrup and lemon juice. Simmer 15 minutes
- Stir in the soy milk, then puree the soup in a blender in 2 or 3 batches until very smooth. Return it to the pan and heat over a medium flame until hot and steamy (do not let it boil), about 10 minutes
- Serve with a sprinkling of fresh cilantro if desired.
- Per serving: 106 calories; 2 g protein; 18 g carbohydrate; 3 g fat; 302 mg sodium; 0 mg cholesterol