Improvised Tomato Pumpkin Soup

After making Bumpkins  yesterday, I found myself with leftover pumpkin that I wanted to use for dinner in some way. Being a great believer in the art of culinary improvisation, I decided to make something using only ingredients that I already had in the house; and besides, it was 7 pm before I started cooking dinner, I was still waiting for one room to check in, and there was no way that I was going to the grocery store. So here is what I came up with along with some suggested variations. The point of this post isn’t “Oh, this is the best soup ever … you’ve got to try it.”  (It is really good, though; otherwise, I wouldn’t have posted the recipe!) Rather, the point of this post is an exhortation to be creative. Go ahead, have fun and improvise … you might come up with something you like!

Improvised Tomato Pumpkin Soup

4 oz. dry quinoa pasta shells

1/4 c. diced red bell pepper, sautéed in olive oil

3 c. chopped tomatoes (I used Pomi brand from Italy)

1 1/4 c. packed pumpkin

2 c. vegetable stock

1 c. frozen corn

1 T. Italian Seasonings

1/2 t. hot red pepper flakes

dry white wine

fresh grated Romano cheese.

1. Put the pasta on to cook.  Meanwhile, saute peppers.

2. While the pasta is cooking and the peppers are sauteing, add the following to a 4-qt. stockpan: tomatoes, pumpkin, vegetable stock, corn, Italian Seasonings and red pepper flakes.  Cook over medium heat. Add peppers when they are crisp-tender.

3. When pasta is done cooking, drain and then stir into soup. Add white wine to taste, about 2 T. Cook for 5 more minutes. Salt and pepper to taste.

4. Serve topped with grated cheese. (Some crusty French bread would go really well with this soup.)

Suggested Variations

– substitute beans for corn (or use in addition to corn)

– substitute yellow onions for red peppers

– use another pasta, or use rice

– top with cheddar cheese

– use red wine instead of white

– add fresh herbs

– add croutons when serving

Have fun! Enjoy! I’d love to hear your ideas …