1 can pumpkin (non-pie kind, plain puree)
3 cups veggie broth
1 cup water
1 med white onion
1 can chopped tomatoes drained well
1/4 cup maple syrup
1/3 cup smooth peanut butter
2 garlic cloves
dash of cinnamon
dash of red pepper
dash of curry powder
salt and pepper to taste
1/2 cup of plain soy milk
Sautee onion and garlic in a bit of the veggie broth until they are softened over medium heat. Add pumpkin, broth, water, peanut butter, maple syrup and whisk until blended. Add drained tomatoes and all spices. Simmer over medium heat for ½ hour.
Using a hand held blender wand or food processor or blender, blend soup until it is smooth. The soup will become creamy with no lumps like a bisque. Add more seasonings to taste and soymilk at the end for creaminess.
I love this soup in the fall on cold nights!
Enjoy!