Smokin' Pumpkin And Corn Chowder

Recipe Ingredients

2 cups	125g / 4.4oz	Diced onion - diced
2 cups	292g / 10oz	Diced seeded green pepper
2 cups	292g / 10oz	Diced seeded red or orange pepper
1/3 cup	48g / 1.7oz	Diced seeded jalapeño pepper
2 tablespoons	30ml	Safflower oil
4 cups	948ml	Peeled pumpkin in 1/2" cubes
		= (or butternut squash)
2 tablespoons	30ml	Minced garlic
4 cups	948ml	Water
		= (or vegetable stock)
1 lb	454g / 16oz	Cut fresh or frozen corn
1/3 cup	78ml	Red Chile Sauce - (see recipe)
1 tablespoon	15ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	237ml	Soy milk
		= (or rice milk or other non-dairy milk)
1/3 cup	5.3g / 0.2oz	Freshly-chopped cilantro
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
		Garnishes
		Green Chiles and Almond Cream - (see recipe)
		Crumbled tortilla chips

Recipe Instructions

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 to 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.

This recipe yields 2 1/2 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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