Vegetarian Pumpkin Butternut Soup
You will need:
1 can, 15 oz. pumpkin
1 box organic vegetable stock
1 large onion, diced
olive oil
20 oz. pre-peeled butternut squash, cut in squares
1 tbsp. cinnamon
2 tbsp. brown sugar
2 cups water
1 garlic clove
dash nutmeg

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Boil squash cubes until tender. Drain and set aside. In a pan, saute onion and garlic in olive oil over medium heat until tender. Stir in brown sugar and cinnamon. Stir in the water, vegetable broth, drained squash and canned pumpkin. Boil mixture. Reduce heat and simmer. Process half of the soup in a blender, and return it to the soup. Sprinkle each bowl of soup with nutmeg before serving.