Hearty Pumkin Soup

2 teaspoon olive oil
5 cloves of garlic
1 medium bell pepper
1 red bell pepper
2 cups dutch potatoes
1/3 cup dry white wine
15 ounces pureed pumpkin, canned is fine
1 14 ounce can crushed or diced tomatoes
1/2 cup cilantro
1 tablespoon tamari
About 3 cups vegetable stock (you can add more if you like a thinner soup)

Saute all of the aromatics in olive oil until tender (onion, peppers, garlic), about 2 minutes. Add the potatoes and cook for another 5 minutes, stirring frequently. Add the wine and cook down a bit, then add tomatoes, pumpkin puree and stock.

Reduce heat to medium and cook for about half and hour until potatoes are tender. Add chopped cilantro and tamari, along with the salt and pepper to taste. Serve with a nice crusty loaf of french bread...yum!