Mexican style Pumpkin Soup

• 1 tablespoon olive oil
• 1 jalapeno pepper, cored, seeded, diced
• 1 roasted green chile, cored, seeded, diced (optional for extra heat)
• 1/2 teaspoon ground cumin
• Pinch of ground cayenne pepper for heat, to taste
• ½ cup of diced cooking onions
• 4 cloves of garlic, minced
• 4 cups vegetable broth
• 15-oz. pumpkin or squash
• 15-oz. black beans (soaked overnight), rinsed, drained
• 5 medium red potatoes, peeled, diced
• 1 tablespoon fresh chopped cilantro
• Sea salt and fresh ground pepper, to taste
• 1 drizzle of honey
• Fresh lime juice, to taste

For serving:
Lime slices
Fresh chopped cilantro

Cooking Instructions

Heat the olive oil in a large soup pot and toss in the diced peppers, onions and spices; stir the spices into the oil and cook gently for a couple of minutes until the onions are transparent. Add the garlic; stir briefly. Add the rest of the ingredients into the pot and bring to a high simmer; cover, and lower the heat; simmer for 25 minutes until the potatoes are fork tender.
Taste test for seasoning adjustments. Add a dash of coconut milk, if you like it creamy. Warm through.
Serve with a sprinkle of fresh chopped cilantro and a lime slice.