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Pumpkin Corn Chowder

By: Hain Celestial

"Fresh pumpkin makes a colorful and tasty addition to a fresh vegetable chowder that's perfect for fall. Jalapeno pepper and chili powder add a welcome touch of heat when days turn cool."

Rate/Review | Read Reviews (9)

Servings (Help)

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Original Recipe Yield 8 servings

Ingredients

2 cups onion, diced
2 cups green pepper diced
2 cups red pepper diced
1/3 cup jalapeno pepper diced
2 tablespoons Spectrum Safflower or Spectrum Canola Oil
4 cups pumpkin peeled and cut into 1/2-inch cubes
2 tablespoons garlic, minced
4 cups Imagine Organic Vegetable Broth
1 pound cut corn (fresh or frozen)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon Hain Pure Foods Iodized Sea Salt
1/4 teaspoon black pepper
1 cup Soy Dream Beverage (Original flavor) or milk
1/3 cup freshly chopped cilantro
1/4 cup freshly chopped parsley

Directions

In a large pot, saute the onion and all of the peppers in Spectrum Safflower or Spectrum Canola Oil 5 minutes to soften.
Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
Add the Imagine Organic 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 cups 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, Hain Pure Foods Iodized Sea Salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
Add the remaining ingredients and stir well to combine.