Spicy Savory Pumpkin Soup - cooking recipe

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

Preparation

Rinse and drain the beans and corn, put them aside for now.
Bring the broth to a boil, then reduce the heat.
Meld the pumpkin puree into the broth, stirring well, until completely incorporated.
Stir in the beans.
Add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes.
Add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well.
Mix in the dried ingredients and incorporate. Then put in the cilantro.
Raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.