It’s that time of year that many of us are wondering what to do with all the pumpkins we see around us. My friend, Tina Hewitt Morrison from Blountville TN, submitted this pumpkin soup recipe for those of us who like our soup on the spicy side. Thanks, Tina!

It seems like I get many of my favorite recipes from my friends, and this soup is one of them. The first time I tasted it’s delightful spiciness was while sharing a “throw together” lunch from things we had enjoyed a night or two before. After my first spoonful I demanded the recipe. One appealing aspect of this recipe is you can make it from things people usually have on hand. Of course, one can make this soup more or less spicy by using whichever salsa you prefer. Or you can be creative with the garnishes, like tortilla chips or maybe even diced apples. As you can imagine, it’s perfect for a chilly night’s supper.

SPICY PUMPKIN SOUP
1 teaspoon oil
1 Tablespoon minced garlic
1 Tablespoon chili powder
½ teaspoon cumin
4 cups chicken broth
1 can (19 ounces) garbanzos (chick peas)
1 can (15 ounces) pumpkin
1 cup corn kernels
¾ cup bottled medium spicy salsa

Sauté in oil the garlic and cumin. Add broth and increase heat. Stir in rest of ingredients. Heat until serving temperature is reached. Add garnish of shredded cheddar cheese and low-fat sour cream.

Jim Bazin is the publisher and creative director of Maine Food & Lifestyle magazine.