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PUMPKIN SOUP 

For a savory soup, which doubles nicely as a sauce for fish, tofu or poached chicken, slice yellow onions thinly and saute in oil until soft. Remove from heat and stir in half a teaspoon each of salt, ground cumin, whole coriander, curry powder and Chinese five-spice powder. The latter, available in bulk from Country Cheese, softens and sweetens the more pungent spices. Return the pan to low heat, stirring the spices into the onions for thirty seconds. Add two cups of turkey stock or water, and one cup of cooked pumpkin. These quantities yield two generous servings. Simmer until done, blend, and thin if necessary with more stock or water. Taste for salt. Stir in two tablespoons of finely chopped cilantro, reheat, and serve with a dollop of yogurt for a tart contrast to this silky, sweet, spicy soup. Add a turkey or tempeh and watercress sandwich on corn-rye bread and one can eat a nutritionally balance, home cooked, homegrown meal within the hour. What’s for dinner? Pumpkin!