Pumpkin soup

Directions

1. In large pot, add all ingredients except rice milk, cilantro, and nutmeg.

2. Bring to a boil over medium heat.

3. Reduce heat, cover, and simmer 20 minutes or until pumpkin and potato are tender.

4. Remove bay leaf and pour soup into a blender (in several batches).

5. Blend until smooth and pour into large bowl.

6. If desired, return soup to pot and heat through.

7. I find it stays plenty hot through the blending, and there is no need for this.

8. Stir in rice milk.

9. Garnish each bowlful with cilantro and nutmeg if desired.