1 sweet cooking pumpkin (med. sized)
2 tomatoes, diced
2 carrots, diced
2 potatoes, diced
1 pepper (green or red), diced
1 sm. onion, diced
2 zucchini, diced
1 c. Quinoa (or your favorite grain)
Grain may be omitted all together
Olive oil
2 cloves crushed garlic
Your favorite seasonings such as... spike, sage, basil, pepper, marjoram, oregano

Preheat oven to 375 degrees. Cut top off pumpkin and clean the inside, cover and cook alone for about 20 minutes.

While pumpkin cooks, saute the vegetables and garlic in the olive oil on low heat until soft. In a saucepan, bring to a boil enough water to cover the vegetables (add more water if you like liquidy soup). Add the grain, spices and veggies to the boiling water. Stir well and transfer all ingredients to the pumpkin. Cook another 30-40 minutes or until pumpkin shell is tender and grain is cooked. Serve straight from the pumpkin, scraping the meat from the inside shell when serving. Set the pumpkin on a glass pie dish while in the oven and to serve. When full it may be heavy and soggy. Makes approximately 10 servings.