Pumpkin Soup

Makes 6 servings

Ingredients:

1 large onion, diced
3 stalks celery, diced
2 carrots, diced
1 large leek, diced
2 cups pumpkin, freshly cooked or canned
6 cups lower sodium vegetable broth
1/2 teaspoon cumin powder
1/2 teaspoon cinnamon
pinch of clove
pinch of nutmeg
salt, to taste
1 cup plain soy milk (or non-fat or 1% milk)

Directions:

Add the first 11 ingredients to a stock pot over medium high heat and bring to boil. Reduce heat and simmer for 30 minutes. Remove from heat and let cool for 15 minutes. Puree soup in blender (Or, use a hand blender -- it's much easier and less messy.) and return to pot. Stir in the soy milk and season with additional spices to taste.