My sister-in-law’s friend Kate, her husband Colin and adorable little boy, Keaton. She is also a fellow mom blogger and I would like to call her my friend as well since we bonded at a wedding over our stock of wine (they don’t serve during dinner so we had to stock up…). Anyway, the whole point of this is that I promised I would post a yummy pumpkin soup recipe I had used previously. This is super delicious (and easy!). And of course, you can purchase your pie pumpkins at Lapacek’s Orchard. I got the basis for this recipe from a Hungry Girl cookbook but I have tweaked it a bit… Salsa Pumpkin Soup 4 cups fat-free broth (chicken or vegetable) 1-1/2 cups of pumpkin puree (from a pie pumpkin…cook just like a squash) One 15-oz can black beans, drained 1 cup canned sweet corn kernels (or a bag of frozen sweet corn from your freezer) 1-1/2 cups salsa 1 T minced garlic 1 tsp. chili powder 1/2 tsp. ground cumin Optional toppings: Shredded fat-free or low-fat cheese, fat-free sour cream, chopped scallions saltines OR tortilla chips In a medium pot on medium heat combine the garlic, broth and spices. Bring to a simmer. Add pumpkin and remaining ingredients. Mix well, and bring soup to a boil. Reduce heat to low and simmer for 10 minutes. If you like, top each cup with any of the optional ingredients before serving. Makes 4 servings ENJOY! I know my mother-in-law and I did!