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This beautifully colored soup was suggested by Sharon Saunders of Jerusalem. It's hearty, but not heavy--a nice prelude to and stimulant for a richly flavored meat or chicken autumn meal. Serve hot to 6-8 people.

• 4 teaspoons olive oil
• 2 lbs. pumpkin (or butternut or other winter squash), peeled and chopped
• 1 onion, chopped
• 4 cloves garlic, peeled and chopped
• piece of chile pepper to taste, chopped--a piece of orange habanero is as wonderful as it is dangerous (or add a pinch of cayenne pepper with the stock)
• 2 tomatoes, peeled and chopped (or 4-6 canned tomatoes)
• 8 cups chicken stock
• salt and pepper to taste
• (optional) slivered leftover chicken

In a large soup pot, saute onion, garlic, and chile pepper in the olive oil on high heat until slightly browned. Cut in the tomatoes and cook down for 3-4 minutes. Add stock. Bring to a boil, add pumpkin, then reduce heat and simmer for about an hour, until all solids are very soft. Puree, solids first, and return to soup pot. If you have leftover chicken, sliver it and toss it into the pot now. When ready to serve, reheat and ladle into bowls. Garnish with a sprinkling of paprika and top with minced cilantro.