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Pumpkin Corn Chowder

Category

Prep / Cook Time

Made with

Ingredients

extra virgin olive oil or avocado oil
2
Tablespoons
yellow onion, diced
2
Cups
green bell pepper, diced
2
Cups
red bell pepper, diced
2
Cups
jalapeño pepper, finely diced
1/3
Cup
garlic, minced
2
Tablespoons
fresh pumpkin, peeled and cubed*
4
Cups
vegetable broth
1
Quart
frozen corn kernels
2
Cups
DREAM™ Soymilk with Calcium & Vitamin D
1
Cup
chili powder
1
Tablespoon
ground cumin
1
Teaspoon
sea salt
1/2
Teaspoon
crushed red pepper
1/4
Teaspoon
cilantro, chopped
1/4
Cup
parsley, chopped
1/4
Cup
Empty

Directions:

  1. Heat olive oil in a large soup pot over medium-high heat. Add onion, peppers, and garlic and sauté for approximately 5 minutes or until slightly softened.
  2. Add pumpkin cubes and sauté for an additional 5 minutes, stirring often.
  3. Add the vegetable broth to the vegetables and cover. Bring mixture to a boil.
  4. Once boiling, reduce the heat to low and simmer for 25-30 minutes or until the pumpkin is just tender.
  5. Add ¾ cups of the corn and DREAM™ Soymilk with Calcium & Vitamin D to a high-speed blender or food processor. Pulse several times until the mixture becomes a chunky puree.
  6. Add the pureed corn mixture, the remaining corn kernels, spices, and salt to the pot. Simmer the soup an additional 5 minutes or until heated through.
  7. Top with chopped cilantro and parsley and serve immediately. Makes 8-10 servings.

*butternut squash or sweet potatoes may be used in place of pumpkin

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