Creamy Pumpkin Soup

Creamy Pumpkin Soup - 19g Carbs, 4g Fiber 1 small onion, chopped 1 Tbsp olive oil 1 tsp ground cumin 1/2 tsp ground ginger 1 can (29 oz) pumpkin (puree, NOT pie filling) 2 cups canned low-sodium chicken or vegetable broth (or homemade) Salt and freshly ground black pepper 1/4 tsp cayenne pepper (optional) 1 1/2 cups 1-percent milk (or use plain soy milk) In a medium saucepan over medium-high heat, saute onion in olive oil until translucent -- about three minutes. Turn down the heat to medium and add spices and stir for another minute. Add pumpkin puree (remember -- don't use pumpkin pie filling!) and broth. Simmer for five minutes. Now add milk and heat for another five minutes (don't let it boil again or it will separate). Serve with some cornbread and a big spinach salad, with sliced green apple, blue cheese crumbles and chopped pecans, tossed with a balsamic vinaigrette for a wonderful autumn meal.