Pumpkin Chunkin' Day

In honor of "Pumpkin Chunkin' Day" today, November 5, I'm posting my oft-used recipe for spicy pumpkin soup. I originally got it from a magazine about 15 years ago. We eat it often in the autumn and winter. Give it a try. I've never met a person who didn't love it.

1 t. oil, preferably canola
1 T minced garlic
1 T chili powder
1/2 t. ground cumin
4 c. "chicken" broth
1 can (19 oz.) chickpeas/garbanzos, drained
1 can (15 oz.) solid-pack pumpkin
1 c. corn kernels, canned/frozen
1 c. mild or medium spicy salsa

1. Heat oil in a 3-qt. saucepan. Add garlic, chili powder and cumin. Stir over low heat 1 minute.


2. Add broth, increase heat, then stir in chickpeas, pumpkin, corn and salsa. Bring to a boil, reduce heat and simmer 10 minutes to develop flavors. (For better flavor, make it earlier and let it sit half a day or more)


3. Ladle into soup bowls, garnish with grated cheese and/or a dollop of sour cream.

Serves 4 or more. 202 cal/serving.