Pumpkin Soup

1 small onion, chopped (or 3 TBSP onion flakes)
2 TBSP olive oil
1 tsp ground cumin
1/2 tsp ground ginger
20 oz can pureed pumpkin (NOT pumpkin pie mix)
2 cups broth, veggie or chicken
1/2 tsp ground pepper
1/4 tsp cayenne pepper
1.5 cups milk
salt to taste

Use a medium size pot. Saute onion and olive oil for 3-5 minutes. Add cumin and ginger. Stir. Add pumpkin and broth. Simmer to slow boil for 15 minutes. Reduce heat. Add milk, ground peppers and salt. Heat (do not boil) for 10 minutes. Serve immediately.

*good additions are diced mushrooms and celery (saute with onion)
*can make the day before without milk; just heat with milk prior to serving; herb flavor really stands out when this is done