Black Bean 'n' Pumpkin Chili

3 med. sweet red bell peppers, chopped

2 med. onion chopped

stalk of celery

half a head of cabbage

3 garlic cloves, pressed or minced
2 T. olive oil8 cups beef broth (sorry I got the wrong one)
2 cans (15 oz each) black beans, drained

3 cups of Mung beans
2lbs of ground pork
1 can (15 oz) solid-pack pumpkin

2 small sugar pie pumpkins (I didn't puree but would recommend it)
1 can (14 oz) diced tomatoeshandful of thyme twig springs
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 1/2 t. ground cuminsalt/pepper

Brown the ground pork in olive oil.  Remove into a bowl.  Saute onion until translucent then add the garlic until fragrant.  Add celery and peppers and garlic. Transfer to a big pot or slow cooker for simmering. Stir in the remaining ingredients. Cook for 6 hours on low in slow cooker.

By Kelly C

Pumpkin Soup

2 tsp coconut oil
1 onion diced
2 C vegetable broth
2 C coconut milk
2 C pumpkin puree
1/2 tsp nutmeg
salt and pepper to taste
2 tbsp pumpkin seeds

1. Place coconut oil and onions in a stockpot and cook on medium high until translucent
2. Add broth, coconut milk, pumpkin, nutmeg and salt/pepper
3. simmer on med low for 25 minutes
4. Blend in blender or with emersion blender until smoth
5. Serve hot topped with pumpkin seeds

By Alyssa Koske

Roasted Tomato and Basil Soup

6 C cherry tomatoes
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp butter
2 cloves garlic, minced
1 medium onion, chopped
2 (14.5 oz) cans diced tomatoes, with juice
2 (14.5 oz) cans chicken or vegetable broth
1 tbsp sweet dried basil
1/2 tsp red pepper flakes
1 C half and half (optional)

Preheat oven to 400. Combine cherry tomatoes, 2 tbsp olive oil and salt and pepper in a bowl. Stir until tomatoes are well coated. Pour tomatoes onto a baking sheet, spreading out into a single layer and bake for 45 minutes. After tomatoes have baked, in a large pot heat the butter and remaining olive oil. Add garlic and onion and saute until onions are translucent. Add canned tomatoes, chicken broth, basil, red pepper flakes and roasted tomatoes including the liquid from the baking sheet. Bring to a boil, then reduce heat to medium-low and partially cove. Cook for 40 minutes. Blend soup until smooth in a food processor or blender. Return to pot and add half and half. Warm over medium heat, but do not boil. Serve hot.

By Alyssa Koske