Curried Pumpkin Soup 2 tbl margarine 1 lg onion – chopped 3/4 c scallions -- sliced 4 c pumpkin puree 4 c vegetable broth 1 bay leaf 1 ts brown sugar 1/2 ts curry powder 1/8 ts nutmeg 1 ts parsley -- finely chopped 2 c soy creamer salt and pepper -- to taste : roasted pumpkin seeds OR 2 TB chives -- finely chopped 1 c vegan sour cream -- optional In a medium-large saucepan, saute the onions and scallions in margarine until golden brown. Stir in the pumpkin. Add the vegetable broth, bay leaf, brown sugar, curry powder, nutmeg, and parsley and simmer, uncovered, for 15 minutes. Transfer the soup to a food processor and puree with the soy creamer to reach the desired consistency, creamy with medium density. Add salt and pepper to taste. Serve with a handful of roasted pumpkin seeds or chopped chives. A small dollop of sour cream or creme fraiche may also be used to garnish. Moroccan Bean and Lentil Soup 2 onions, chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 6 cups water 1 cup red lentils 1 (15 ounce) can garbanzo beans, drained 1 (19 ounce) can cannellini beans 1 (14.5 ounce) can diced tomatoes 1/2 cup diced carrots 1/2 cup chopped celery 1 teaspoon garam masala 1 1/2 teaspoons ground cardamom 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 1 tablespoon olive oil : In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
			Light Vegetable Stock Makes about 6 cups This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. 7 cups water 1 large onion, chopped 2 cloves garlic, minced 1 large carrot, sliced 2 large celery stalks, sliced 1 medium potato, scrubbed and diced 1 cup coarsely shredded white cabbage Place all the ingredients in a large soup pot. Bring to a simmer, then simmer gently, covered, over low heat for 40 to 45 minutes, or until the vegetables are quite tender. Strain the stock
				Potato Leek Soup 1  lb Leeks, cleaned and sliced -thin, including 1" of green -top 1 md Onions, peeled and quartered 4 ˝  c Chicken broth or stock 1 ˝  lb Baking potatoes, peeled and –cubed 2t dried thyme 1/2 t Black pepper Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the heat; cover. Simmer for 25 minutes. Add the potatoes and thyme; return to a boil. Cover and simmer for 20 minutes, or until the potatoes are tender. Process in a blender until smooth. Stir in the pepper. Lentil Soup 1 lb Lentils 1 lg Carrot, cut bite sized 1 medium Onion, chopped 1 1/2 c Crushed tomatoes 8 c Water 1 ea Stalk celery, cut bite size 2 ea Garlic cloves, minced 1/2 t Marjoram Rinse lentils, place in soup kettle, cover with 8 cups of water. Let come to a boil. Cook slowly for 45 minutes. In separate pan, saute garlic, onion, celery, and carrot in olive oil; add salt, pepper, chopped tomatoes and marjoram. Cook for about 20 minutes and add to lentils. Simmer together for 10 minutes longer, until lentils and vegetables are tender.