1 medium onion, chopped
3 tablespoon olive oil
3 cups vegetable broth or vegan chicken broth
30 oz. pumpkin puree (2 cans)
28 oz. plain tomato sauce (NOT pasta sauce)
2 tablespoon maple syrup
1 1/2 teaspoon powdered ginger (more or less, to taste)
1/2 teaspoon Chinese five spice (or an equal blend of cloves, cinnamon, nutmeg)
In a medium pot, heat oil on medium. Add onions and saute until translucent and soft. Add the broth and simmer for 5 minutes. Strain the onions from the broth, reserving the broth in a bowl. You can use the onions for another dish, or puree them and add them back to the pan if you like a lot of onion flavor. Mix the pumpkin puree, tomato sauce and maple syrup in the pot and add a third of the broth at a time, blending well after each addition. Add the spices, stir well and heat the soup until just below simmering. Serve and enjoy!