11 cups canned pumpkin (or leftover cooked & pureed pumpkin*) (1 big 32oz and 1 little 15oz can, or 3 15oz little cans - there's a lot of leeway)

1 cup crunchy peanut butter (or 2C cashews covered in boiling water, then processed to make cashew cream)

6 cups Chicken stock

2 15oz cans black beans, rinsed (or 3)

1 6oz can tomato paste

1 14.5oz can diced tomatoes (or 2)

1/2 cup salsa (Green, in this case, and VERY hot)

frozen or fresh veggies of your choice (mixed veggies, chopped okra, whatever you like)

1 Tbsp. ground cumin

2 Tbsp. curry powder

1 tsp. ground nutmeg

2 Tbsp Cholula hot sauce

1 12-16oz bag frozen chopped spinach, kale, collards, you get the idea

1 12-16oz bag sweet corn kernels

1 15oz can unsweetened coconut milk

Salt, if necessary

Chopped Fresh Cilantro for Garnish

Optional:  chopped protein of some type, like crisped bacon bits

Makes 4-8 quarts, depending on how much other stuff you throw in

Amounts are all approximate.  Use what you have, omit what you don't like.  Brown your protein if desired, and set aside. Stick all the rest in a soup pot along with extra water if necessary and heat it up.  Taste and adjust - heat, sweet, savory, salt.  If using fresh kale, add it in once everything is assembled in the pot.  Other greens go in later, as they are more delicate.  Once the soup simmers, it's just about ready.   Add the frozen greens, corn kernels, and coconut milk, as well as your reserved protein, as you don't want them to cook too long.  Bring it back to a simmer, and it's done!  Ladle soup into bowls and garnish with cilantro.

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*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.