• 1 small can pumpkin (NOT pumpkin pie filling!)
• 1 can corn (15 oz/400 g), drained
• 1 can vegetable broth (15 oz/400 g)
• 1 medium onion
• 1/2 medium green pepper
• 1/2 medium sweet red pepper
• 1 small summer squash or zucchini (or a little of both)
• 1 medium carrot
• 1-2 teaspoon olive oil
• ginger, garlic, cinnamon, cumin, coriander, curry powder

Chop the onion, peppers, carrot, and squash into whatever sized pieces suit your fancy. Cook the chopped veggies and corn with the spices in the oil until they're starting to get soft and fragrant. Add the broth and pumpkin and stir to combine everything. Add water if you want to make it a bit thinner. Let it simmer for 10-15 minutes or until you can't wait any longer :-)

Divided into 3 portions, each serving has about 175 calories and about 3 g protein.

Try it with vegan sour cream - it's really good!

I didn't include amounts of the spices because it is quite personal how spicy you want it. Also, watch out for added sugar and/or salt in canned corn. If you can't find it without sugar/salt (and want it that way) you can of course use fresh corn (off the ear) or frozen it's about 1 1/2 cups of corn.

Serves: 3

Preparation time: 40 minutes