Pumpkin Corn Chowder

2 C. onion, diced

2 C. green pepper diced

2 C. red pepper diced

1/3 C. jalapeno pepper diced

2 T. safflower oil

4 C. pumpkin peeled and cut into 1/2-inch cubes

2 T. garlic, minced

4 C. (1 quart) Imagine Organic Vegetable Broth

1 lb. cut corn (fresh or frozen)

1 T. chili powder

1 t. ground cumin

1/2 t. salt

1/4 t. black pepper

1 C. Soy Dream Beverage (Original flavor)

1/3 C. freshly chopped cilantro

1/4 C. freshly chopped parsley

In a large pot, saute the onion and all of the peppers in oil for 5 minutes to soften.
Add the pumpkin and garlic and saute 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 C. of the cut corn, add 1 C. 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: Makes 2-1/2 Quarts