Ingredients:

1 large yellow onion, peeled and diced into 1/2-inch pieces

2 tablespoons olive oil

6 garlic cloves, peeled and minced

6 cups vegetable broth

1 1/2 pounds pumpkin or winter squash, peeled and seeds removed, diced into 1-inch cubes

One 16-ounce can hominy, drained and rinsed

Two 14-ounce cans black beans, drained and rinsed (or 4 cups cooked beans)

4 teaspoons chile powder, either a blend or a single Mexican chile such as ancho

2 teaspoons dried oregano

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 bay leaves

2 tablespoons lime juice

Toppings:

2 large tomatoes, diced

1 ripe avocado, diced

1 small red onion, peeled and finely diced

1 jalapeño, sliced into paper-thin rounds

2 cups thinly shredded cabbage

Long strips of fried corn tortillas or chips 

1 cup roughly chopped cilantro

1/3 cup toasted pumpkin seeds

Wedges of Lime for the Soup

1. In a large soup pot over medium heat fry the onion in the olive oil until soft and translucent, about 4 minutes. Stir in the garlic and fry for another 45 seconds, then add the vegetable broth, diced pumpkin, hominy, black beans, chile powder, oregano, cumin, cinnamon, and bay leaves. Increase the heat and bring the soup to a boil, stir, then reduce the heat to a low simmer and partially cover. Cook for 20 to 25 minutes until the pumpkin is tender but not completely falling apart. Turn off the heat, keep covered, and let stand while you prepare the toppings. Remove the bay leaves before serving.

2. Before serving, stir in the lime juice and taste the soup, adding more salt if necessary. To serve, ladle the soup into deep bowls and garnish generously with the toppings, ending with the toasted pumpkin seeds. Serve with lime wedges.