Vegan Pumpkin Soup

1 tbsp olive oil
1 cup finely chopped onion (1/2 onion)
1 clove garlic, finely chopped
1 medium-sized leek, white parts only, chopped
1 cup chopped apple
3 tbsp splenda no-calorie sweetner
¾ tsp ground cinnamon (or more, to taste)
½ tsp ground ginger (or more, to taste)
¼ tsp ground nutmeg (or more, to taste)
½ tsp salt, plus more to taste
1 15-ounce can low-sodium vegetable broth
2 cups water
2 15-ounce cans Libby 100% Pure Pumpkin
½ cup coconut milk
½ cup almond milk
Pepper, to taste

1. In a medium-large stock pot, heat the olive oil over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, or until the onion is translucent. Add the leek, apple, splenda, spices and salt, and cook for 1-2 minutes, stirring constantly, until the leek is softened. Add the vegetable broth and water. Bring the mixture to a boil and then turn down to a simmer (and cover) for about 15-20 minutes, or until the apple pieces are very tender.

2. Stir in the pumpkin puree and milk. Heat over low heat, stirring CONSTANTLY, to desired temperature. Add salt and pepper to taste.

Serve in a bread bowl or side of crusty sourdough bread.

Serving Size: 12 1-cup servings