Pumpkin Corn Chowder

Organic Vegetable Broth
Servings icon
Preperation time icon
Prep Time
25 min
Cook time icon
Cook Time
50 min

What You'll Need

  • 2 C. onion, diced
  • 2 C. green pepper, diced
  • 2 C. red pepper, diced
  • ⅓ C. jalapeno pepper, diced
  • 2 tbsp. safflower oil
  • 4 C. pumpkin, peeled and cut into ½" cubes
  • 2 tbsp. garlic, minced
  • 4 C. (1 quart) Imagine® Organic Vegetable Broth, regular or low sodium
  • 1 lb. cut corn (fresh or frozen)
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 C. SOY DREAM® Organic Original Soymilk
  • ⅓ C. cilantro, freshly chopped
  • ¼ C. parsley, freshly chopped

How to Make

  1. In a large pot, sauté the onion and all of the peppers in oil for 5 minutes to soften.
  2. Add the pumpkin and garlic and sauté for an additional 5 minutes stirring often.
  3. 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.
  4. 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.
  5. Add the pureed mixture, the remaining corn, chili powder, cumin, salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
  6. Add the remaining ingredients and stir well to combine.