Pumpkin Soup

So I made this tonight for dinner and it was sooo yummy. I have been on such a soup kick since I made the butternut squash soup, and I usually don't like soup. I made mine with pumpkin puree because honestly I don't have the time to chop up a real pumpkin haha. But if you want to use pumpkin, then I left the original amount. You can also use any other kind of winter squash instead of pumpkin. This would be good with beans or barley in it too.

1 large onion chopped
2 cloves garlic
a smidge of olive oil (or just non-stick cooking spray)
6 cups chopped pumpkin, or two 15oz cans of pumpkin puree
3 cups chopped sweet potato
2 large carrots chopped
a pinch of habanera pepper (you could skip this if you don't like spicy)
5 1/2 cups veggie broth
a good size pinch of nutmeg
a teaspoon or so of lemon juice
salt and pepper to taste

Cook the onion and garlic with the oil on medium low until the onions are soft, but not browing.
Add the veggies and pepper and cover and sweat on medium low for 12 minutes or so.
Add the broth and nutmeg and bring to a boil then reduce to medium low for about 20 minutes (this will really depend on the size of your chopping), until the veggies are all tender.

Let the soup cool a bit and add it to the food processer and blend it up smooth. Transfer back to the pot and stir in the lemon juice and salt and pepper to taste.

I use about 1/4 of habanera pepper and it seems to get even hotter the next day so if you don't taste enough spice maybe add a little black pepper or red pepper flake to your bowl and wait until the next day toadd extra habanera .

From: http://www.thekindlife.com/discussion_posts/list/2/644/1