1/2 cup of margarine
6 Tbsp of whole wheat flour
2 cups of almond milk
3 tsp McKay's Beef-like powdered broth
1 can (15 oz) Pumpkin puree
1 chopped onion, chopped into very small pieces
6 cloves of garlic, minced and chopped into very small pieces
Pepper to taste
Dash of cinnamon
Dash of nutmeg
Cilantro for garnishing (optional)
In a medium-sized saucepan and on medium heat, combine margarine and whole wheat flour. Stir for a few seconds then add the almond milk and McKay's seasoning broth. Add pumpkin. Stir until well blended. Add the onions and garlic, pepper, cinnamon, and nutmeg. Stir well until everything is blended. Just in case you don't want the soup to be thick, then add a little bit more almond milk. Otherwise, stir and heat until soup is desired texture and temperature. Garnish as desired.
This doesn't take long to prepare!
What are you thankful for?