Regina Campbell Ingredients 1 medium onion, sliced 6 - 1½ inch slices of fresh ginger 3 ½ c. broth (vegetable or chicken) 1 c. water 1 29 oz. can pumpkin ¾ t. ground nutmeg 1 T. curry powder 1 t. salt 1 ½ c. half-and-half or condensed skim milk Directions Boil onion and ginger in broth and water until soft. Strain onion and ginger out of broth and puree in blender with a little broth. Add pureed mixture back into broth. Add pumpkin and spices. Stir well. Add half-and-half or milk. Salt to taste. Heat and serve. Recipe courtesy of Regina Campbell, author of Regina's Vegetarian Table, a vegetarian cookbook. If you have comments or questions about this story, please E-mail us at calheart@kvie.org.