Turkey-less Soup

Did you overindulge on turkey this past weekend?

Are you facing “turkey burn out”?

Do you want a healthy, lighter meal without turkey?

Image source: www.naturopathnsw.com.au
Image source: http://www.naturopathnsw.com.au

In only 30 minutes, you can prepare a Vegan Pumpkin Corn Chowder that is refreshingly light and will also fill up your tummy.

And, it takes great the next day!


2 1/4 cup Water

500 mL Vegetable Broth

1 1/2 tablespoon Olive Oil

1 cup Pumpkin (chopped or canned)

3/4 cup Corn (frozen, canned, or off the cob)

1 small Onion (chopped)

1 Garlic Clove (chopped)

1/2 Red Bell Pepper (chopped)

1 Carrot (chopped)

1 Celery Stalk (chopped)

1/8 heaping teaspoons of Basil, Oregano, and Cumin

Dash of Black Pepper

Small Bunch of Cilantro (optional)

1 tablespoon non-dairy milk (optional: for a creamy consistency)


Cook the garlic, onion, celery, and carrot in the olive oil for 2 to 3 minutes. Next, add the pumpkin, corn, and red bell pepper, and cook for 1 minute.

FullSizeRender-7 copy

Lastly, add the water, vegetable broth, and spices (basil, oregano, cumin, and black pepper). Allow the soup to simmer until fragrant and the vegetables are the preferred density (about 15 minutes).



If you are not a vegan and really crave animal protein, here is an option for you:



Kovar, E. (2015). Super Delicious Vegan Pumpkin Corn Chowder. Mind Body Soul Food Blog. doi: http://www.mindbodysoul-food.com/blog/super-delicious-vegan-pumpkin-corn-chowder. Accessed on November 28, 2015.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: