Elaine’s Pumpkin Soup

Sauté’ until slightly browned :
1 Large onion
2 Tablespoons olive oil

Combine in a large saucepan:
3 cups pumpkin puree (May be fresh or canned)
3 cups water
3 vegetable bullion cubes
½ teaspoon dry mustard
1 teaspoon Muchi Curry
Over gentle heat , heat until bubbling with cover on

Once heated add:
1 cup oat milk
½ teaspoon sea salt
fresh ground pepper to taste (about ¼ teaspoon
Cooked onion from above
Warm to serving temp again

Serves 6 ( full 1 cup servings)

To make pumpkin purée:
Wash outside of pumpkin. Cut in ½. Scoop out seeds. Cover with foil and bake until edges dent easily when pushed from outside. (About 1 ½ hours at 350 degrees.) Scoop out with spoon and blend or food mill until smooth.

Serve with salad and bread for a complete meals.