Instructions: "There are many versions of this stew-soup in Central and South America.

Scented with cumin, it makes a hearty supper on a chilly winter night."

In a medium nonstick saucepan, heat the oil over medium high heat. Add chicken; cook, turning frequently, until lightly browned on all sides.

Remove chicken; set aside.

Add onion; cook until golden. Add celery, bell pepper, jalapeno and cumin; cook, stirring, for 3 minutes.

Add broth, tomatoes, pumpkin and sweet potato; bring to a boil, reduce heat, cover and simmer until sweet potato is tender. Add reserved chicken and corn; simmer 10 minutes longer.

Sprinkle with cilantro and serve with rice.

* 1/4 FA, 2 V, 1 P, 1-1/2 B, 15 C

*Note: For best flavor, use small sugar pumpkins (about 2-3 pounds). Cut in half, remove seeds and string with a large spoon, peel and dice. Or you can bake the pumpkin whole in a roasting pan at 375 F for about 1 hour, or until it can be easily pierced with a knife. Allow to cool; remove seeds and string, and scoop out flesh with a spoon. You may use prebaked or canned pumpkin in this recipe too.

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