Pumpkin Corn Chowder

Dinner Recipes

Diet Restrictions
  • Soy Based

Prep / Cook Time

45 min


Made with

Enriched Original Soymilk

Learn More

2 cups onion diced
2 cups green pepper diced
2 cups red pepper diced
1/3 cup jalepeño pepper diced
2 tbsps organic safflower oil
4 cups pumpkin peeled and cut into 1/2-inch cubes
2 tbsps garlic minced
1 quart Imagine® Organic Vegetable Broth
1 pounds corn cut cresh or frozen
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 cup SOY DREAM® Enriched Original Organic Soymilk
1/3 cup cilantro freshly chopped
1/4 cup parsley freshly chopped
  1. In a large pot, sauté the onion and all of the peppers in oil for 5 minutes to soften.
  2. Add the pumpkin and garlic and sauté for an additional 5 minutes stirring often.
  3. Add the vegetable broth and bring the mixture to a boil.
  4. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender.
  5. In a food processor (or blender) place 3/4 cup of the cut corn.
  6. Add 1 cup of the cooking liquid from the pot, and process to form a chunky puree.
  7. Add the pureed mixture, the remaining corn, chili powder, cumin, salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
  8. Add the remaining ingredients and stir well to combine.