A very hearty spiced pumpkin, bean and corn soup.
Finely chop the onion, garlic, cut the pumpkin into large cubes, put the beans in a colander and rinse, drain the liquid from the corn.
In a saucepan with a thick bottom, melt the butter, put the onion, garlic, simmer. Add pumpkin, saffron, cinnamon, turmeric and hot broth. Cook covered for 20-30 minutes.
Add beans, cook for 10 more minutes. Add corn, salt and pepper to taste. Puree the soup with a blender. When serving, sprinkle with pumpkin seeds and crushed crackers. Bon appetit!