Southwest Pumpkin Soup

Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.

Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.

Use an immersion blender to puree the soup until smooth. (Note: You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.)

Preheat the oven to 400ºF. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.

Serve the soup warm, sprinkled with toasted pepitas and onions.