Contributed by Dr. Mary Ford, Professor, St. Tikhon's Seminary

Ingredients

• 1 Tbs. minced garlic;
• 1/2 tsp. chili powder
• 1 Tbs. oil
• 1/2 tsp. cumin
• 4 cups veg. broth
• 1 can chick peas, rinsed
• 1 can solid-pack pumpkin
• 1 cup corn kernels, canned or frozen
• 3/4 c. med-spicy salsa, or to taste

Directions

Heat oil in 3 qt. sauce pan.  Add garlic, chili powder, and cumin. Stir over med-low heat for 1 minute.  Add broth, increase heat, and then add chick peas, pumpkin, corn & salsa.  Bring to a boil, reduce heat and simmer 10 min.  Ladle into soup bowls; on a non-fast day you can garnish with grated cheddar cheese and/or sour cream if desired. Might sound weird, but it's really tasty, quick & nutritious.