1/2 small pumpkin or sweet squash, peeled and cut into 1-inch cubes (4 cups)
5 cups spinach leaves
2 cups mushrooms, cut into quarters
1 yellow onion, diced
6 cloves garlic, pressed or finely minced
1 large bunch fresh basil leaves, sliced into thin strips
6-8 cups vegetable stock or water
2 cups red wine
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 tablespoons dried basil
1 teaspoon crushed chili pepper
1 teaspoon salt
1 teaspoon ground black pepper

1. Bring the vegetable stock or water to a boil in a large pot. When boiling, add the pumpkin, onion, and dried basil. Turn the heat down to medium, to let simmer.
2. After 5 minutes, add the garlic, brown sugar, chili pepper, salt, black pepper, and red wine. Mix well.
3. When the pumpkin is soft enough to eat, add the mushrooms, olive oil, and red wine vinegar. Mix well.
4. Simmer for 2-3 minutes more, until the mushrooms are just cooked.
5. Turn off the stove. Add the spinach and basil leaves and mix well. Let sit for 4 minutes, mixing twice. Add extra salt or pepper if desired, and serve.