Ingredients

1 onion (8 to 10 oz.), chopped $

2 cloves garlic, minced

1 teaspoon pumpkin pie spice

1/8 teaspoon cayenne

3 cups chicken or vegetable broth $

1 can (15 oz.) pumpkin

1 tablespoon honey

1 cup soymilk, almound or other

4 teaspoons arrowroot

2 tablespoon lemon juice

Cashews ground to taste

Flax seed chia ground

Salt

About 2 tablespoons nonfat sour cream or plain nonfat yogurt $

Preparation

  1. In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.
  2. In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.
  3. Return purée to pan; add remaining broth, pumpkin, and honey.
  4. Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.
  5. Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.