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I've never hidden my love of pumpkin and this time of year is chock full of my favorite squash. It's also getting chillier by the day and that calls for soup. This soup in particular is a blend of spicy and smooth - full of vitamins A and C with a healthy dose of potassium and fiber to boot. I love how colorful it is and it's very filling; a single bowl is a full meal. The kids like pumpkin in unexpected places, so this is a hit with them as well.

Pumpkin, Black Bean and Corn Soup

Hands-On Time: 10 minutes
Ready In: 30 minutes
Serves: 4

2 slices bacon - finely chopped
1/4 cup onion - finely chopped
1/4 cup red pepper - finely chopped
1 clove garlic - minced
4 cups chicken broth or stock
1 1/2 cups black beans - cooked
1 cup corn kernels
1 cup pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg

1. Cook bacon in a large, heavy soup pot until crisp.
2. Add garlic, onion and pepper and sautee for 2 minutes.
3. Add stock and remaining ingredients.
4. Bring to a boil and reduce to simmer.
5. Simmer for 20 minutes until flavors blend well.