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BFC Holiday Recipes: Pumpkin Corn Chowder (vegan) PDF Print E-mail


2 Cups onion, diced
2 Cups green pepper, diced
2 Cups red pepper, diced
1/3 Cup jalapeno pepper, diced
2 Tbsp. safflower oil
4 Cups pumpkin, peeled & cut
into 1/2" cubes
2 Tbsp. garlic, minced
4 Cups (1 quart) Organic Vegetable Broth, regular or low sodium
1 lb. cut corn (fresh or frozen)
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 Cup organic soymilk
1/3 Cup cilantro, freshly chopped
1/4 Cup parsley, freshly chopped

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 ¾ 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. Serves: 4-6