Autumn Glory Pumpkin Stew

2 tbsp Basil
0.50 cup, pieces or slices Mushrooms, fresh
3 cup, mashed Pumpkin, cooked, boiled, drained, without salt
1 can Canned Tomatoes
1 medium Zucchini, baby
2 oz Athenos Reduced Fat Feta Cheese
3 tbs Olive Oil, Extra Virgin
1 cup Onion, cooked, fresh (all types)
1 serving Fresh Ginger Root, 1" piece
2 cup Kitchen Basics Vegetable Stock
8 oz Gluten Free Pasta, Spirals, Brown Rice, Tinkyada (dry measure)

Preheat over to 350. Cut the top off the pumpkin, scoop out and disregard seeds. Extract as much pumpkin flesh as possible, then chop it into chunks. Bake the pumpkin shell with its lid on for 45 minutes to an hour until the insides begin to soften. Gently fire the onion, ginger, and pumpkin flesh in the olive oil for about 10 minutes, stirring occasionally. Add zucchini and mushrooms and cook for another 3 minutes, then stir in tomatoes, pasta shells, and vegetable stock. Season will with salt and pepper, bring to a boil, then cover and simmer gently for 10 minutes. Stir in cheese and basil and spoon into pumpkin shell.