Kit's Spicy Pumpkin Soup

It is almost November, and it finally feels like Fall! So, this is the perfect time for Kit's Spicy Pumpkin Soup. Kit is not only a truly amazing woman, she is also one of the best cooks I know. (Thank you, dear friend, for this taste of autumn. I think of you every time I make it.)

This recipe is easy, nutritious and delicious:

Spicy Pumpkin Soup

1 T oil (I use olive oil)
1 T garlic powder
1 T chili powder
1/2 t ground cumin
4 c chicken broth (from bullion cubes) or vegetable broth
1 15 oz can solid pack pumpkin
3/4 c bottled medium spicy salsa
1 19 oz can chick peas, rinsed, (or black beans, if you prefer)
1 c corn kernels, canned or frozen

Heat oil in a 3 quart saucepan. Add garlic and chili powder and ground cumin. Stir over medium heat for one minute. Add broth. Stir in chick peas, pumpkin, corn and salsa. Bring to a boil, reduce heat, and simmer 10 minutes to develop flavors. Serve with cheese and sour cream.
Note: You can add cooked, diced chicken for the meat-lovers in your family.

This soup pairs beautifully with biscuits, yummy rolls, tortilla chips, or crusty artisan breads. For a sweeter mix, make up a batch of these easy Two Ingredient Pumpkin Muffins. (Make that three ingredients if you throw in a cup of semi-sweet chocolate chips--which, of course, you should.)

1 Spice Cake Mix
1 15 oz can solid pack pumpkin

Preheat oven to 350 degrees. Mix dry cake mix and pumpkin well with mixer. (Add chocolate chips, if desired.)  Fill muffin papers 2/3 full. Bake 14 to 17 minutes.

Enjoy!