Made my favorite fall/winter soup today: Curry pumpkin-coconut -vegetable. Cube 2 to 3 cups of raw pumpkin without the skin and boil for 30 minutes “. Blend or mash it in the boil water.  Add 2 to 3 tablespoons of curry powder, teaspoon of cayenne pepper, and a tablespoon or two of salt, garlic, a sautéed onion and 3 cups of frozen mixed vegetables.  Simmer for 15 minutes then add one can of coconut milk and 2 to 3 cups of cooked or canned chickpeas and simmer for another 15 minutes.
The end result is sweet and spicy and super tasty !