Smokin' Pumpkin and Corn Chowder

 
2 cups onion, diced
2 cups green pepper, destemmed, deseeded, and diced
2 cups red or orange pepper, destemmed, deseeded, and diced
1/3 cup jalapeno pepper, destemmed, deseeded, and diced
2 T. safflower oil
4 cups pumpkin (or butternut squash), peeled, deseeded, and cut into 1/2-inch cubes
2 T. garlic, minced
4 cups water or vegetable stock
1 lb. cut corn (fresh or frozen)
1/3 cup Red Chile Sauce
1 T. chili powder
1 t. ground cumin
1/2 t. salt
1/4 t. freshly ground black pepper
1 cup soy milk, rice milk, or other non-dairy milk of choice
1/3 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
Garnishes: Green Chiles and Almond Cream and crumbled tortilla chips
 

In a large pot, saute the onion and all of the peppers in the safflower oil for 5 minutes to soften. Add the pumpkin and garlic and saute for an additional 5 minutes stirring often. Add the water 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, Red Chile Sauce, chili powder, cumin, salt, and pepper to the pot, and simmer the soup an additional 5 minutes to allow the flavors to blend. Add the remaining ingredients and stir well to combine. Taste and adjust seasonings as needed. Top individual servings with dollops of Green Chiles and Almond Cream and a few crumbled tortilla chips, as desired.

Yield: 2 1/2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett