Pumpkin Week: Pumpkin Soup

There are some things that make me feel like super-productive, efficient person.  Not that these things have any relation to productivity or efficiency, I just like being on top of these things, or having them happen.  For example:

• Laying out my clothes the night before.
• Having pickles in the refrigerator.  Not that this means I have been productive and industrious by making pickles... just buying them at the store makes me feel good!  And its not like we eat a lot of pickles!  I just like having them there.  It gives me peace of mind.
• Running a pen out of ink.  Like when it actually runs out of ink.  Not dries up so the ballpoint won't roll anymore... I mean run it out of ink.  So productive.  Productive people write so much with thier pen that it runs out of ink.
• Getting up when its still dark out.  Even if that's just because the sun doesn't rise until 9 am, and I get up at 8:45.  At least I can still say to myself, "Yeah, I'm That Person that gets up before sunrise."  Never mind that everyone else is That Person too.
• Scheduling blogs posts to post, because I am so on top of things that I wrote them all ahead of time...

That's what was going to happen for pumpkin week.  I had several of the recipes typed in here way back in the first part of October.  I had the pictures taken by halfway through October.  The plan was to post every day about my new things in October (ha!)  meanwhile, behind the scenes, I would be working ahead and getting the Pumpkin Week posts lined up and scheduled to post.

I live in a dreamworld.

All this to say... I don't even have a picture of today's recipe.  But (in my defense) I do have pickles in the fridge (homemade ones, at that!) and I get up before dark...or at least I used to before the time change.

PUMPKIN SOUP

Saute the following in a big soup pot with about 1 T olive oil:

• 1 large onion, diced
• 3 cloves fresh garlic, chopped
• 3 carrots, sliced (and, then sliced into half-moon if very large in diameter)
• 4 ribs celery, thinly sliced

Once sauteed, add about:

• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder

Stir well into vegetables.

Add:

• 32 oz vegetable stock
• 2 15 oz cans pumpkin
• 2 large (about 32 oz) cans diced tomatoes (with juice)

Stir well to combine, heat through.  Freshly cracked black pepper and salt to taste.

What things make you feel productive?