Pumpkin Veggie Soup

Is it soup yet?  IT IS!  This is a really simple soup, but makes a great add-in soup base.  If you want to make it heartier, brown up some of your favorite ground meat with some salt, pepper and chili powder and add it in.  Or boil up some of your favorite pasta and add it in.  It's a really flexible dish and perfect for these not-so-hot, not-too-cool evenings we're starting to enjoy.

Pumpkin Veggie Soup

1 large onion, fine chopped
1 tbsp olive oil
1 celery stalk, diced
2 small carrots, peeled and diced
4 tsp minced garlic
5 cups water
1 (14 oz) can kidney beans, drained
4 tsp tomato paste
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp cumin
1/4 tsp dried bay leaves
1 can (14 oz) canned tomatoes
1/2 small pie pumpkin, peeled, deseeded, diced
1/2 tsp chili powder
salt and pepper, to taste

Heat oil in the bottom of a large pot over medium-high heat.  Add onion and saute for 4-5 minutes until softened, stirring often. 

Add in garlic, celery, and carrots and cook for an additional 3-4 minutes.

Add water, kidney beans, tomato paste, thyme, oregano, cumin, and bay leaf.  When mixture starts to boil, reduce heat, cover and simmer for 1 hour.

Stir in tomates, pumpkin, and chili powder.  Cover and continue to cook for another 1 hour, or until the pumpkin is tender.

Season to taste with salt and pepper.

Garnish with fresh grated parmesan or cilantro and a nice crusty slice of bread on the side.

NOTES

I heated up some Jimmy Dean's Turkey Sausage Crumbles with some chili powder and cumin and then added it into the soup. Nummy num!