- 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.
