2 small pumpkins
1 onion, sliced
1 inch cube gingerroot, minced
1 zucchini, sliced
4-6 mushrooms, sliced
1 can diced tomatoes (or fresh equivalent)
1 c pasta shells
2 c veggie stock
Salt and pepper
1/4 c vegan cream cheese or sour cream
1-2 tsp basil
Cut the top off the pumpkins, scoop out and discard seeds. Scrape or cut out the pumpkin flesh, chop into chunks.
Heat oil at medium-high, fry the onion, ginger and pumpkin flesh for about 10 minutes, stirring occasionally. Add the zucchini and mushrooms and cook for a few minutes, then stir in the tomatoes, pasta shells and veggie stock. Salt and pepper to taste, bring to a boil, cover and simmer for 10 minutes. Stir in vegan cream cheese and basil and spoon the mixture into the pumpkins to serve. Replace pumpkin tops to keep warm.
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