PUMPKIN SOUP

    People on this continent lived on vegetables like squash, corn and pumpkin for the autumn and winter months. This soup can be made quickly with canned pumpkin or fresh (stored frozen puree as well).

    About 8 servings

    About 3 lbs of pumpkin puree
    1 large onion
    3 cloves fresh garlic
    1 inch piece of fresh ginger
    2 - 3 Tbls olive oil
    dash of dried chili or cayenne pepper
    dash of curry powder
    1 cup white wine
    8 cups of vegetable stock or water

    Saute onion and garlic in oil
    Add ginger, pumpkin and spices
    Add wine and boil for about 5 minutes
    Add stock or water
    Cook for about 20 minutes

    Serve

    Garnish with a corn and red pepper salsa, a tomatillo salsa, sautéed shitake mushrooms or whatever suits your fancy