"Pumpkin Soup with Chipotle Puree" (page 175) melds the smoky hot flavor of chipotle with the mild flavor of pumpkin in a wonderfully warming soup, perfect as a first course, or a light lunch. This is a quick soup to put together, especially if you use canned pumpkin. Onion and celery are used for additional flavor, along with a touch of cumin. The directions have you creating a separate chipotle puree to add to individual soups servings, but I blended the pepper right into the soup along with everything else to diffuse the flavor throughout. To keep this McDougall friendly, I skipped the oil when sautéing the onion and celery, using a little of the broth portion of the soup instead. I found the soup to be a tad on the thin side. This could be remedied by cooking a small potato into the mixture before pureeing, or thickening with flour or cornstarch. A dollop of tofu sour cream atop each serving is also a nice addition.