Esselstyn's Pumpkin Lentil Soup

1 large onion, chopped
2-6 garlic cloves, chopped
3 ribs celery, chopped (3/4 cup)
3 carrots, chopped
2 cups red lentils
7-8 cups low sodium vegetable broth or water
1 (15-oz.) can pumpkin (no sugar)
1/4 tsp. dried marjoram
1/4 tsp. dried thyme
Lots of Tabasco

Combine onion, garlic, celery, carrots, lentils, and broth or
water in a soup pot. Bring to a boil.

Lower heat and simmer, covered, 30 minutes, or until vegetables are
soft and lentils have turned to mush.

Add pumpkin and spices and simmer until all is blended. Consider
using a blender or immersion blender if you prefer a smooth soup.

Add Tabasco to taste. The Tabasco makes the difference -- 15 to 20
shakes! Consider adding it at the table so the heat can be
personalized.

Makes 8 servings (1 1/3 cups each).