cut 1 med. pumpkin into manageable sized pieces with the skin still on, but with seeds removed, and place cut side up on a baking sheet. roast at 450F for about 45 minutes; until browned on the edges.
roughly chop 1 onion and 6-8 cleaned button mushrooms. saute these in the bottom of your soup pot with whatever oil you prefer. add 3 cloves minced garlic, along with cumin, tumeric, and cayenne pepper to taste; i used about 1/2 tsp of cumin and tumeric, and 1/4 tsp cayenne. if you are pre-disposed, you might want to add 1 smidge of nutmeg as well, but only if you are pre-disposed. add the spices to the onion/mushroom mix and continue cooking until a bit of brown is sticking on the bottom of the pot.
add 1 can french cut green beans, 1 large can diced tomatoes (juice and all), and two cups of veggie stock
bring to a boil and then simmer uncovered for about 20-30 minutes, or until water has cooked off by half. take off heat. when pumpkin is roasted, and somewhat cooled, cut away from skin, cube, and add to "stew". re-heat all contents together to serve. i have served this over brown rice, whole wheat corkscrews, and whole wheat egg noodles, each of which tasted good enough to lick your plate clean.


also; tessy's wicked cute!