Recipe
Pumpkin Corn Chowder
Ingredients
| 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 |
Directions
- In a large pot, sauté the onion and all of the peppers in oil for 5 minutes to soften.
- Add the pumpkin and garlic and sauté for an additional 5 minutes stirring often.
- Add the vegetable broth and bring the mixture to a boil.
- Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender.
- In a food processor (or blender) place 3/4 cup of the cut corn.
- Add 1 cup of the cooking liquid from the pot, and process to form a chunky puree.
- Add the pureed mixture, the remaining corn, chili powder, cumin, salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
- Add the remaining ingredients and stir well to combine.