2 large carrots (peeled and thinly sliced)
1 yellow bell pepper (diced)
1 tablespoon Minced Garlic
1 tablespoon dried onions
1 tablespoon Montreal Chicken Seasoning
32 ounces vegetable broth (or sub chicken broth, but then it won't be vegetarian)
2 cups Silk Almond/Coconut Blend (or sub canned coconut milk)
15 ounces organic pumpkin puree (one can)
2 cups Cascadian Farm Winter Squash Puree (or sub 2 cups cubed butternut squash)
1 tablespoon Dark Amber Maple Syrup
2 cups rice & lentil mix (dry)