As you know, there are winter squash and summer squash. Pumpkins belong to the winter squash category. Many people enjoy a cup or bowl of soup on a cool evening. This recipe is another way to use pumpkin besides cookies and pies. The terms pumpkin, winter squash, and gourds are often used interchangeably, depending on the country or area of the country. Winter squash is believed native to North America. Reportedly, pumpkin-related seeds dating between 7000 and 5500 BC, have been found in Mexico. According to Wikipedia, pumpkins that are still small and green may be eaten in much the same way as you use zucchini squash.

Ingredients

• 1 zucchini squash, washed and sliced
• 3 cups pumpkin or winter squash, peeled and cubed 
• 1 potato, scrubbed and cubed
• 6-8 cups water or more, depending on desired consistency
• 3 Tbsp mock-chicken seasoning
• 1 clove garlic, minced
• 1 small onion, diced
• 1 medium tomato, diced
• Salt and pepper to taste

Preparation

Place six to eight cups of water in a large saucepan.

Add all ingredients and bring to a boil. Turn heat down to medium and cook until all ingredients are soft, stirring periodically.

When veggies are soft, place a cup or two at a time in the blender and blend until smooth. (Make sure to hold the lid on securely to prevent burns.) Pour blended soup into another saucepan and continue the process until all soup is blended.

Place over medium heat as needed to bring soup to desired temperature. May add more water to achieve desired consistency.

Serving

Ladle into soup cups or bowls and serve.

Goes well with cornbread or toasted pieces of sourdough bread with avocado slices, hummus, or chopped black olives.

References (Accessed Feb 2015)

http://en.wikipedia.org/wiki/Pumpkin

http://www.allaboutpumpkins.com/facts.html

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63