Spicy Savory Pumpkin Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 cups vegetable broth
• 1 1/2 cups pumpkin puree
• 1 (16 ounce) can dark red kidney beans
• 8 ounces corn (one small can works, or use half of a bigger one that's 14-15 oz)
• 1 green onion, chopped (or small can of green chiles)
• 1 tablespoon canola oil
• 1 garlic clove, peeled and mashed (or use 1 tsp of that liquid-y minced garlic)
• 2 teaspoons onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 2 sprigs fresh cilantro
• 1 pinch ground ginger

Recipe

• 1 rinse and drain the beans and corn, put them aside for now.
• 2 bring the broth to a boil, then reduce the heat.
• 3 meld the pumpkin puree into the broth, stirring well, until completely incorporated.
• 4 stir in the beans.
• 5 add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes.
• 6 add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well.
• 7 mix in the dried ingredients and incorporate. then put in the cilantro.
• 8 raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.