Pumpkin Corn Chowder

This week for the Caribbean Cooking Challenge, I cooked with pumpkin twice!  First the scones, and now the real pumpkin recipe: Pumpkin Corn Chowder.

Ingredients

via All Recipes

• 2 cups onion, diced
• 2 cups green pepper diced
• 2 cups red pepper diced
• 1/3 cup jalapeno pepper diced
• 2 tablespoons butter or olive oil
• 4 cups pumpkin peeled and cut into 1/2-inch cubes                                {I used half pumpkin and half potatoes}
• 2 tablespoons garlic, minced
• 4 cups vegetable broth or chicken stock
• 1 pound cut corn (fresh or frozen)
• 2 tablespoons chili powder
• 3 teaspoons ground cumin
• 1 teaspoon Salt
• 1 teaspoon black pepper
• 1 cup milk
• 1/3 cup freshly chopped cilantro {i wish!}

Directions

1. In a large pot, saute the onion and all of the peppers in butter 5 minutes to soften.
2. Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
3. 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.
4. 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.
5. 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.
6. Add the remaining ingredients and stir well to combine.

= happy camper husband