adapted from a recipe for Chilean bean, pumpkin, and corn soup in The Pumpkin Cookbook, edited by Nicola Hill.

Soak 1 cup dried white beans in cold water fro 3-4 hous.  Place in unsalted water in a saudepan, bring to a slow boil, reduce the heat and simmer for 1.5-2 hours, or until tender.  Set aside.

Mix 2 TBSp smokey paprika (or sweet or hot, too taste), with oil or bacon grease in a heavy deep frying pan over moderate heat.  Add 2 onions or a few shallots, chopped, and fry until they are tender. Add 1 pound of cooked pumpkin, 2 green chili peppers, chopped, 1 cup frozen corn, 1 pound of canned tomatoes, 1/2 tsp dried oregano, salt and pepper to taste, and simmer for 5 minutes.

Drain the beans, reserving the liquid.  Add beans to the pumpkin mixture, adding cooking liquid if needed.  Cover the pan and simmer gently for 15 minutes to blend the flavors.  The pumpkin will disintegrate and thicken the soup.  Serve in warm soup bowls.

I served with chopped cilantro and a dollop of yogurt.  My husband added hot sauce for more heat.  My son likes it served on rice.