Instructions: Makes 6 servings

My mama is quite the best soup maker I know, providing bowlfuls of nourishment and comfort at a moments notice. This meal-in-a-bowl is typical of the hearty pumpkin soups of her native Argentina.

1. In a large nonstick saucepan over medium heat, saute leeks, celery, garlic, and bell pepper in oil and butter. Cook for about 5 minutes, stirring occasionally. Add tomatoes, and cook, stirring often, for about 5 minutes, until tomatoes have collapsed.

2. Stir in stock, pumpkin, oregano, salt, and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to medium, and simmer until pumpkin is very tender, about 20 minutes.

3. Using a potato masher, mash lightly to break up vegetables slightly. Ladle into bowls, and sprinkle with chopped parsley, if desired.

LACTO/VEGAN

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