Pumpkin Soup

 This recipe was improvised by my mom (Cheryl Meng) for church this weekend.

In large stock pot sauté in generous amount of olive oil (1/2 cup):

1 large onion, chopped One bunch celery, including leaves, chopped ¼ cup teff grain ½ cup lentils 1 red or yellow pepper chopped 1 T. Cajun seasoning 2-3 T. Mexican seasoning Salt and pepper Several dashes Maggi bouillion   

Add and boil until grains nearly cooked:

 4 cups water ½ cup powdered vegetable broth  

Add:4 cups water 2-3 large potatoes, peeled and chopped 5-6 cups pureed pumpkin – fresh from the garden is best   

When potatoes are nearly cooked, add: 1 can corn, or 1 cup frozen corn   Check seasonings – may need to add more salt, powdered vegetable broth, or Mexican spice to taste.

(from  old blog, posted by Jaime)