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Trish, ajc and everyone else - here's the recipe for Pumpkin Soup. Now, you have to understand--this recipe comes from my husband's sister, who is in her 80's and going strong. I think it's an old Portuguese recipe, so amounts aren't quite exact, but I found it doesn't matter that much. So, here's how I make it:

Mary Brito's Pumpkin Soup

1 can (15 oz. S&W white beans in lightly seasoned sauce)
(I put in everything, no draining, but you might have to
puree in blender before adding. They cook up, though, by the time the soup's done)

1 onion chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
8 slices bacon (regular, turkey, etc.) It's much better with regular bacon because the drippings are used for flavor)
1/2 pumpkin cooked (I used 2 cups fresh cooked pumpkin). More doesn't hurt.
3 whole tomatoes, chopped and skinned
celery, chopped fine
2 tbsp wine vinegar
1/2 cup carrot matchsticks
1 small head cabbage shredded fine (optional) I don't put in.
1 tsp cinnamon
1 tsp cumin

Cook bacon til crisp and drain in paper towels.

Cook chopped veggies in drippings.
Add everything else and let cook until flavors have blended. Add S&P to taste and more vinegar if needed.
Cook about 1-2 hrs depending on how flavors develop. Tastes better day after cooking.

Please let me know what the outcome is.

Sharon

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Sharon
"Anything Chocolate"...that is all!

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