Here’s the recipe for the Pumpkin Soup I made last week for our store employee Pumpkin Recipe Contest.  I actually made half of it a meaty soup at home, using a few cut up boneless pork chops and some chorizo sausage.  (I browned the pork and sausage and then added half of the pot of soup.)

• 4 qts Vegetable broth
• 2 cans pumpkin
• 2 cans coconut milk
• 1/2 cup Rum
• 2 cups cooked hominy
• 1 cup cooked wild rice
• 1 cup celery, diced
• 4 carrots, diced
• 1 onion, chopped
• 2 tomatoes, chopped (or 1 can diced tomatoes, drained)
• 2 tbsp asst chilies, finely chopped
• 1 tbsp chili powder
• 1 tsp cumin
• 1/4 tsp allspice
• salt and pepper

Sauté onion, carrots, chilies, and celery in olive oil until wilted. Add broth and boil until reduced by about 1/3.
Add remaining ingredients and simmer about 1 hour.
Check for seasoning and adjust, as desired.