2/3cuppumpkin(canned or cooked and water pressed out)
salt and freshly ground black pepper to taste
Cook the onion in a large, non-stick Dutch oven until it begins to brown. Add the garlic and cook, stirring, for another minute. Add next 7 ingredients and cook until vegetables thaw and broth begins to boil.
Add quinoa and cook on medium heat until it is tender, about 15 minutes. Add pumpkin and salt and pepper to taste and cook for 5 more minutes, adding a little water if it seems too thick. Serve hot, garnished with parsley, if desired.
*I used an Italian blend containing carrots, zucchini, cauliflower, lima beans, red bell peppers, and Italian green beans, but any blend of chunky-cut vegetables will do.