Pumpkin corn chowder

I’m obsessed with pumpkin right now. This recipe used up our supply of canned pumpkin, but I also bought two sugar pumpkins for recipes to be determined. This soup began with this recipe, but quickly evolved into something altogether different. I’m not sure it is possible to recreate the recipe exactly, but this will give you a starting point.pumpkin corn chowder

2 cups canned pumpkin puree
1.5 cups frozen corn
3 red potatoes
3-4 cloves garlic, mince
12 oz homemade no-salt vegetable stock (mostly chard stems with onions, garlic, carrots and celery boiled down.)
4 cups water
1/2 tsp rosemary
1/2 thyme
1 tsp red pepper flakes (and then add some more)
1 tsp hot paprika
1 tsp curry
1/2 tsp cumin
1/2 TBL peanut butter
1 cup rice milk
1/2 cup fresh tomatoes
salt and pepper

In a large pot, heat a small amount of olive oil and saute chopped onions, potatoes, and garlic until the onion is a little translucent. Add stock and bring to a boil. Add spices and peanut butter. Stir in the pumpkin and corn and return to a slow boil. Simmer until potatoes are soft. Remove two cups of the soup and pulse in a blender or food processor with rice milk and tomatoes. Return to the soup pot and stir well.

Serve with fresh green onions and cashews.

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