After a long, wet, and muddy day on a New Hampshire section of the AT this last weekend, eating Mexican-ish pumpkin soup in a dry lean-to was a great way to end the hike. Happy fall travels, y'all.2-3 cups water1/2 vegetable bouillon cube1 can pumpkin (Make sure not to buy the pumpkin pie mix.)1 small can green chiles1 small can corn (Mexican style if you're feeling it)1 can black beans (I'm a fan of butter beans as well)1 small bag Corn Nuts1 tbsp dried cilantro1 small yellow onionCut up your onion and throw it in the pot with water. Bring the water to a boil, drop in your bouillon and stir. Add your pumpkin, green chiles, corn, black beans and let simmer for a few minutes, adding water if you like it a little thinner. Take it off the heat, stir in your cilantro and pour it into your bowl. Top with Corn Nuts and dive in. Will feed two hungry hikers.MP3: Thoughts & Words - Morning Sky