Looks like cheese dip...but isn't even close

I had a can of pumpkin and didn't know what to do with it. So I googled for recipes that didn't involve pie and found some intriguing references to making Thai soup with it.

My adventurous attempt appeared to go well, as Simone in particular loved it. I passed it off as a cheesy-dip and served it with Ezekiel pitas (just tortillas cut up and cooked at 300F for 15 minutes).

Into the crockpot goes:

- One can pumpkin
- One can coconut milk
- Blended up garbanzo beans
- 1/2 onion chopped (I use frozen)
- Lotsa salt (that might just be us, though)
- Garlic to taste
- I also added chopped red peppers, but that's completely optional. It does make it look festive, though. ;)

I just cooked it for about an hour on low. Just enough to warm it.

I don't suggest passing it off as cheese dip, though, unless your child has no recollection of real dairy items. ;) But, it does have that child-pleasing bright yellow color that all school cafeteria food seems to have.