Pumpkin Soup

Ingredients:

1 pumpkin, weighing about 3 lbs

1 1/2 cup water

1 tsp olive oil

1 cup chopped leeks or onions

1/2 tsp black pepper

1 tsp cinnamon

1 tsp cumin

1 tsp curry powder

1/2 tsp cloves, ground

2-3 cups vegetable stock

1 Tbs. tamari sauce

1 cup milk, or soymilk (may be low-fat)

nutmeg

~Preheat oven to 350 F. Wash the pumpkin, cut in half, and remove seeds. Place the pumpkin halves facing down in a baking pan. Pour in the water and cover with foil. Bake for 30 minutes, or until inserted knife pulls out easily from the pumpkin. Cool, then remove the pumpkin pulp from the rind with a spoon. Place into a bowl and set aside. You should have about 3 cups of pumpkin pulp. Heat a soup pot over medium heat and add the oil. Add the leeks/onions and spices. Sauté for 4-5 minutes or until the leeks/onions are translucent. Add some stock if the mixture begins to dry. Add the pumpkin pulp and continue to sauté for another 3-4 minutes. Add the tamari and brown the pumpkin slightly. Add enough vegetable stock to cover the pumpkin and bring to a boil. Reduce the heat and simmer for 10 minutes. Using a blender or food processor, puree the soup to a smooth and creamy consistency, adding to milk as you puree the soup.

Return the soup back to the pot and reheat if necessary. Garnish with a sprinkle of nutmeg.