Ingredients:
1 cup chopped onion
2 Tablespoons dairy-free margarine
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup soy milk

1. Saute onion in margarine in a medium saucepan until tender.
2. Add 1 can chicken broth; stir well.
3. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
4. Transfer broth mixture into the container of a blender or processor.
5. Process until smooth.
6. Return mixture to saucepan.
7. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well.
8. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
9. Stir in soy milk and heat through.
10. Do not boil.
11. Ladle into individual soup bowls.

Adapted from a recipe on Allrecipes.