‘Three sisters’ soup (beans, corn and squash)

1. Preheat the oven to 200°C.
2. Place the pre-soaked beans (4 hours), bay leaves, 3 garlic cloves, and a pinch of salt in a large pot with at least 6 medium cups of water. Cover and boil over medium heat until the beans are tender.
3. Skim any foam that rises to the surface while cooking.
4. Place the onions, peppers, and pumpkin pieces in a baking dish. Drizzle with a little olive oil, add salt and one tablespoon of smoked paprika.
5. Bake until the vegetables are roasted, at least 30 minutes.
6. Add the cooked vegetables to the pot with the beans.
7. Add the remaining smoked paprika, cumin, cinnamon, black pepper, oregano, carob molasses, tomato paste, and chili paste (optional).
8. Taste and adjust salt if necessary.
9. Purée the soup using an immersion blender until creamy and smooth.
10. Set aside.
11. Heat 1 tablespoon olive oil in another pan. Add the corn and 3 minced garlic cloves. Cook until the corn starts to brown and there is a little liquid left.
12. Season with salt and pepper (or chili flakes).
13. Remove from heat and add 1/4 cup chopped cilantro.
14. Serve the soup in a bowl. Garnish with the corn and cilantro mixture.

Pumpkin, beautiful and delicious

Pumpkin, from the squash (cucurbit) family, has both a fun and impressive shape, a bright color and many properties. Low in calories, high in water, fiber and antioxidants, with a high content of vitamin C and B vitamins, B1, B2, B3, B5, it may help prevent aging and cardiovascular diseases. In addition to its flesh, its roasted seeds are highly prized.

Beyond its nutritional value and its many culinary uses—creamy soups, lasagna, cakes, pies—pumpkin is an essential element, along with turkey and pecan pie, on the Thanksgiving holiday table in the United States. It is also indispensable during Halloween, carved and turned into a Jack-o'-lantern, a famous character in children's tales.