Pumpkin Soup

from Sage Cottage Herb Garden Cookbook

Ingredients

1 Tbsp. corn oil
2 Tbsp. minced onion
2 c. pumpkin puree
1 scant tsp minced fresh rosemary
4 c. tomato juice
½ tsp. ground ginger
3 tsp. toasted pumpkin seeds, lightly chopped

Directions

1. Add oil and onion to 2-quart saucepan over medium heat; stir and cook until onion is translucent. Add remaining ingredients and cook over low heat for 15 minutes. Remove from heat, allow to cook slightly and puree in blender.
   
2. Return to heat, adding a but more tomato juice, if the mixture seems too thick, add a little more tomato juice and reheat without boiling. Garnish with toasted pumpkin seeds.

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