A bit spicy, a bit creamy and full of flavor.
At 400 degrees, roast half of one large cauliflower cut into florets, then chopped, tossed with 2T olive oil until lightly browned. Set aside.
In a large soup pot, saute until onion is soft:
4 garlic cloves
1T each: ground cumin, ground coriander ancho chile powder, chipotle chile powder
Add cauliflower and stir to coat with spices.
one 28 oz can crushed tomatoes
two 15 oz cans pumpkin puree (not pie mix)
28 oz cooked black or kidney beans, or some of each
8 oz coconut milk
6 cups vegetable broth
Mix well and simmer for 15 minutes.
Add salt to taste.
Garnish with chopped fresh cilantro.