Sweet And Spicy Pumpkin Soup - cooking recipe

Ingredients

3 tablespoons water
1 medium yellow onion, coarsely chopped
2 garlic cloves, finely minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cayenne pepper
2 cups vegetable stock
1 (18 ounce) can organic pumpkin puree
2 tablespoons real maple syrup
1/2 lemon, juice of
2 cups nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
salt, to taste
parsley, for garnish

Preparation

Heat water in a soup pot, then add onion and garlic and cook over medium heat until onion is soft, about 5 minutes.
Add turmeric, ginger, cumin, cinnamon, cardamom, and cayenne, and stir to combine.
Add vegetable stock, pumpkin puree, maple syrup, and lemon juice.
Simmer on low-medium heat for 15 minutes.
Stir in milk.
Remove from heat, and puree soup in a blender or food processor or with a handheld immersion blender until smooth.
Return soup to pan and heat over medium heat until hot-not boiling- about 5 minutes.
Add salt to taste and garnish with parsley, if desired.