Spicy Vegan Caribbean Soup

1 cup chopped onion
1 clove garlic, minced
2 tablespoons olive oil
1 bay leaf
1/2 teaspoon each: hot red pepper flakes, coriander and allspice
1/4 teaspoon each: salt and black pepper
4 cups vegetable broth
1 (15-ounce) can pumpkin
1 (15-ounce) can garbanzo beans
3 cups hot cooked brown rice

Cook onion and garlic in oil in large saucepan over medium-high heat. Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and broth. Bring to a boil, lower heat to simmer, covered, for 10 minutes. Add pumpkin and garbanzo beans and simmer, covered, 15 minutes. Remove bay leaf. Serve soup topped with hot rice. Yields 8 servings.

Calories: 279, total fat: 6g, dietary fiber: 8g, protein: 10g, iron: 17 percent