Heat a large soup pot or Dutch oven over medium heat.  Lightly spray the pot with cooking spray.  Saute most of the onions (reserve a few for garnish) and the garlic over medium heat for about 1 minute.  Add the broth, pumpkin, chili beans,  jalapeno, and potatoes.  Stir in the oregano, cayenne, and cumin.  Bring to a boil and then turn down to a simmer.

Simmer, covered, for about 30 minutes or until potatoes are tender when pierced.  Remove from heat and let cool for 5 minutes.  Stir in the soy milk and the corn kernels and serve immediately, garnished with cilantro or parsley and onion (and extra diced jalapeno, if desired).

This is a recipe that I got from the Fatfree Kitchen blog, one of my favorite vegan recipe sources.  I've modified it slightly to suit my tastes, but it is so delicious, that I just had to share it with you.  I like to add a few dashes of Chipotle Tabasco Sauce to my bowl for a hint of smoky flavor.