Onion-vegetable soup

Today was a bit easier as far as cooking goes. For breakfast we ate pumpkin bread (baked last night) with our "exception" tea. Lunch was leftover salad, crackers, and a bit of the cheese from yesterday. I also ate a few of the chestnuts for a snack.

For supper we had sourdough bread (baked this morning in the bread machine), butter, honey and soup. Here is my soup recipe:

4 cups green onions, chopped
2 tablespoons butter
1 cup frozen green beans
2 cups frozen pumpkin
1 quart tomato juice
1 tablespoon fresh oregano
1 teaspoon fresh lemon thyme
1 tablespoon frozen basil, chopped
2 teaspoons salt
1 hot pepper, chopped

Sauté onions in butter until soft. Add green beans and stir. In blender, purée pumpkin, oregano, and lemon thyme with half the tomato juice. Add to soup with remainder of tomato juice. Add water if desired. Heat until hot. Add basil, salt, and hot pepper. Stir and serve.

Our sourdough bread had a better flavor this time (I made a test batch last week), but it's still very dense and heavy. (Ben and I refer to it as "dwarf bread", which may amuse those familiar with Terry Pratchett's books.)