It's that wonderful time of the year...

Oh yes, my friends, the weather is turning cooler, and it is time to pull out the soup pot. Now my favorite thing to do is keep my flavors seasonal, and right now what is in season is PUMPKIN! Yup- it's not just for pie anymore. To follow is dinner from the other night. Quick and simple, warm in temperature and in flavor- just the thing for these crisp cool nights as the leaves begin to change. You don't have to worry about peeling, chopping, and cooking down the pumpkin, a good canned puree will do. I chose to use a local organic brand. You can cut your calories by using reduced fat coconut milk if you like. This makes 6 hearty servings. You will need a large, heavy soup pan. I prefer cast iron.

1 small red onion, diced

4 cloves garlic, minced

2 jalepeno peppers, diced

2 TBS olive oil

3 cups vegetable stock

3 15oz cans pureed pumpkin

1 15oz can coconut milk

1 1/2 TBS ground cumin

1 TBS ground coriander

1 TBS ground cardamon

1 TBS Sea salt

1 1/2 tsp fresh ground pepper

Over medium heat, saute the onion, garlic, and pepper in oil until soft. Add the vegetable stock, pumpkin, and spices, stirring well. Allow to come to a low boil, then reduce heat to low and simmer for 30-45 minutes. Add coconut milk, and simmer for another 15 minutes, and adjust seasoning to taste. Remove from heat, and blend until smooth and creamy. Serve with crusty bread.