Pumpkin Stew

By Anne Coleman

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What do you do with pureed pumpkin besides the standard pumpkin pie? I make all manner of dishes, from sweet to savory. This soup hits the spot on cool fall days.

1 medium onion, diced
2 cloves minced garlic
2 carrots, peeled and diced
2 stalks celery, sliced
2 cups corn kernels
2 cups pumpkin puree
4 cups black beans, cook first if using dried beans
4 cups vegetable broth
1/2 lb bacon (we use turkey) diced
1 cup shredded cheddar cheese
One bay leaf
Salt and pepper to taste

1. Sautee onion in a small amount of oil until translucent.
2. Add remaining ingredients and bring to a boil. Immediately reduce to a simmer and cook for 20-30 minutes until vegetables are tender.
3. Remove bay leaf.
4. Cook bacon until crisp and drain well.
5. Pour soup into bowls and top with bacon bits and cheddar.