Curried Pumpkin Vegetable Soup/Stew

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 poblano chiles, pepers chopped
• 3 garlic cloves, minced
• 2 cups mashed pumpkin, canned
• 1 (14 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas, drained
• 3 cups chicken stock
• 2 teaspoons curry powder
• 1 teaspoon paprika
• 34 teaspoon cumin
• 34 teaspoon coriander
• 2 bay leaves
• salt and pepper

1. 1.
2. In large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic.
3. Saute until soft.
4. 2.
5. Add curry, paprika, cumin, coriander and bay leaves.
6. Cook until fragrant.
7. 3.
8. Add mashed pumpkin, stir to combine.
9. 4.
10. Add tomatos and chickpeas, stir to combine.
11. 5.
12. Finally add the chicken stock.
13. You can also use vegetable stock to make this vegetarian.
14. 6.
15. Let simmer until desired consistency.
16. I prefer a thicker stew.
17. 7.
18. Enjoy!

olive oil, onion, green pepper, carrots, stalks celery, poblano chiles, garlic, mashed pumpkin, tomatoes, chickpeas, chicken stock, curry powder, paprika, cumin, coriander, bay leaves, salt

Taken from www.food.com/recipe/curried-pumpkin-vegetable-soup-stew-466820 (may not work)