Harvest Vegetable and Pasta Soup

3 tablespoons olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
1 pound peeled and de-seeded pumpkin, chopped
8 ounces carrots, cut into ?-inch slices
1 cup corn kernels
5 cups vegetable stock
8 ounces zucchini or squash, trimmed and cut into ? inch dice
? cup small pasta, any shape (orzo, ditalini, stars, etc.)
salt and pepper to taste
4 tablespoons chopped fresh flat-leaf parsley


Heat oil in large saucepan and add onion, garlic, pumpkin, and carrots. Cover and let cook 10-15 minutes, or until vegetables become soft.

Add corn and stock. Bring to boil, then lower heat and simmer about 20 minutes. Add zucchini, bring to boil, then lower heat and simmer 5 more minutes. Add pasta, bring to boil and simmer 8 more minutes.

Season with salt and pepper, then top with parsley.

Serve with cheddar or parmesan.
from Vegetarian Pasta.