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This is one "meaty" vegetarian stew, thanks to the pumpkin purée, potatoes, lentils, and smorgasbord of vegetables. Garnish each bowl of soup with a little grated cheese — maybe Parmigiano-Reggiano or Asiago. Or, add a dollop of sour cream, yogurt, or crème fraîche. Recipe courtesy of David Venable, host of QVC's cooking show In the Kitchen with David.

• 2 Tablespoons  olive oil
• 2 Teaspoons  minced garlic
• 2½ Cups  thinly sliced leeks
• 3  stalks celery, thinly sliced
• 1 Cup  medium dice carrots
• 1 Cup  medium dice red skin potatoes
• 1  15-ounce can diced tomatoes with liquid
• 1½ Cup  canned pumpkin puree
• 5 Cups  vegetable stock
• 1½ Teaspoon  dried oregano
• 1 Teaspoon  cumin
• 1 Teaspoon  smoked paprika
• 1½ Cup  cooked lentils
• 1  15-ounce can white beans with liquid
• ¾ Cup  fresh green beans, snapped in half
• ½ Cup  canned roasted red peppers, chopped
• 2 Tablespoons  fresh sage, chopped

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