Super Bowl Soup a Success!

Well, the decision was made, Moroccan Vegetable Soup! The extra bonus of this soup was a farmer's market held in White Plains this afternoon. So, relatively fresh carrots and parsnips! Very exciting! So here's the recipe if you want to try this soup:
1 TBS olive oil
1 onion, chopped
1-1/2 cups chopped carrots
1-1/2 cups chopped parsnips
8 ounces of pumpkin (I used 2 frozen packages of cooked butternut squash)
3 cups of vegetable stock (I ended up adding 2 extra cups of hot water, the soup was much too thick
salt
pepper
pumpkin pie spice

Heat the oil in a large pan. Add theonion and saute for about 3 minutes, until soft, stir occasionaly. Add the carots and parsnips and stir well. Cover and cook over low heat for 5 minutes.
Add the squash, cover and cook 5 minutes longer. Add the stock and seasoning and slowly bring to a boil. Cover and simmer for 35 to 40 minutes until the vegetables are tender.
Leve the osup to cool slightly. Puree either in a food processor,blender or with a submergable blender.

The soup was such a winner that I won the pool for the game! Go Giants!!!