Did you overindulge on turkey this past weekend?
Are you facing “turkey burn out”?
Do you want a healthy, lighter meal without turkey?
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.
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.