Instructions: Makes 6 servings

Soy yogurt is an interesting departure from dairy sour cream or yogurt. Its a very good choice for this soup because of the subtle fruity flavor it gets from the grape juice commonly used in culturing it.

1. In large pot, combine pumpkin, stock, onions, bay leaf, thyme, nutmeg, salt, and pepper. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer until pumpkin is render, 15 to 20 minutes.

2. In batches, puree soup in blender or food processor. Return soup to pot.

Whisk in evaporated milk or yogurt, and heat to serving temperature. Do not boil.

3. Ladle soup into bowls. Top each with 1 teaspoon sour cream or yogurt, and cut through with a skewer or knife for a swirled effect.

LACTO/VEGAN

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