In the can
Lactose intolerant? Watching your waistline? Try this lighter and less labor-intensive recipe.

What You'll Need:

1 cup chopped onions
2 tbs. Margarine
2 cans of chicken broth
1 can of pumpkin puree (15 ounces)
1 teaspoon of salt
¼ ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground pepper
1 cup of nonfat non-dairy creamer or soy milk

1. Melt margarine in a medium saucepan and sauté onion until transparent.
2. Add one can of chicken broth and stir.
3. Bring to a boil then lower heat and allow mixture to simmer for fifteen minutes.
4. Pour mixture into a blender and process until smooth, then return to saucepan.
5. Add second can of chicken broth, the can of pumpkin, salt, ground cinnamon, ground ginger, and ground pepper.
6. Stir.
7. Boil it and cover it, then lower heat and let simmer for ten minutes
8. Stir in non-dairy creamer (or soy) and continue to simmer—Do not boil.
9. Ladle into pumpkin bowls.
10. Sprinkle seeds.
11. Replace lids and serve.