Mexican Pumpkin Soup

1 tablespoon olive oil
1 jalapeno pepper, cored, seeded, diced
1 Cubanelle, Anaheim, banana pepper, or roasted green chile, cored, seeded, diced
1/2 teaspoon ground cumin
pinches of ground cayenne or chipotle pepper for heat, to taste
several pinches of Old Bay Seasoning
4 cloves of garlic, minced
4 cups vegetable broth (I use Better Than Bouillon)
1 15-oz. can pumpkin or squash
1 15-oz. can black beans, rinsed, drained
5 medium red potatoes, peeled, diced
1 tablespoon fresh chopped cilantro
sea salt and fresh ground pepper, to taste
a drizzle of honey or brown sugar
a squeeze or two of fresh lime juice

Heat the olive oil in a large soup pot and toss in the diced peppers and spices; stir the spices into the oil and cook genlty for a couple of minutes. Add the garlic; stir briefly. Add the rest of the ingredients into the pot and bring to a high simmer; cover, and lower the heat; simmer for 25 minutes until the potatoes are fork tender. Taste test for seasoning adjustments. Add a dash of cream or milk, if you like. Warm through.

Serves 4.