Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Diced onion - diced

  2. 2 cups 292g / 10oz Diced seeded green pepper

  3. 2 cups 292g / 10oz Diced seeded red or orange pepper

  4. 1/3 cup 48g / 1.7oz Diced seeded jalapeño pepper

  5. 2 tablespoons 30ml Safflower oil

  6. 4 cups 948ml Peeled pumpkin in

  7. 1/2" cubes

  8. 2 tablespoons 30ml Minced garlic

  9. 4 cups 948ml Water

  10. 1 lb 454g / 16oz Cut fresh or frozen corn

  11. 1/3 cup 78ml Red Chile Sauce - (see recipe)

  12. 1 tablespoon 15ml Chili powder

  13. 1 teaspoon 5ml Ground cumin

  14. 1/2 teaspoon 2 1/2ml Salt

  15. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  16. 1 cup 237ml Soy milk

  17. 1/3 cup 5 1/3g / 1/5oz Freshly-chopped cilantro

  18. 1/4 cup 36g / 1 1/3oz Freshly-chopped parsley Garnishes Green Chiles and Almond Cream - (see recipe) Crumbled tortilla chips

Instructions Jump to Ingredients ↑

  1. 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.


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