Pumpkin Corn Chia Chowder Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY) 2 cup Vegetable Broth 1 small Onions, raw 2 tbsp Extra Virgin Olive Oil 283 grams Yellow Sweet Corn, Frozen 1 tsp Ginger Root 2 tbsp Chia Seed Gel 0.25 tsp Cumin seed 0.25 tsp Cinnamon, ground 0.5 cup Milk, 1% 0.5 cup Yogurt Plain Greek Yogurt, non-fat 1 wedge (1/4 of medium tomato) Red Ripe Tomatoes 0.5 cup slices Cucumber (with peel) 1 oz Sunflower Seeds, without salt
In at least a 3 quart pot, you just sauté the chopped onion for a few minutes to soften. Add the broth and the pumpkin puree and stir to combine. Next add the frozen corn, (That's 10 ounces of corn) the chia gel and spices. Let the mixture simmer until the corn has cooked and the “almost” soup is very warm. Stir in the dairy just to warm it. Be very careful not to boil or the milk/yogurt may curdle. Serve your pumpkin chowder with the vegetable garnishes (tomato slices, cucumber pieces, pumpkin seeds) and look for smiles.
You can also add a few black beans, garnish with parsley or cilantro, or some carrot shreds. Sunflower seeds add crunch, as do raw veggie pieces. Have fun with this colorful and easy soup.
Serving Size: Makes about 4 average bowls of soup
Number of Servings: 1
Recipe submitted by SparkPeople user MYSEEDS.
You can also add a few black beans, garnish with parsley or cilantro, or some carrot shreds. Sunflower seeds add crunch, as do raw veggie pieces. Have fun with this colorful and easy soup.
Serving Size: Makes about 4 average bowls of soup
Number of Servings: 1
Recipe submitted by SparkPeople user MYSEEDS.
Nutritional Info Amount Per Serving
- Calories: 1,053.3
- Total Fat: 49.0 g
- Cholesterol: 6.0 mg
- Sodium: 2,029.0 mg
- Total Carbs: 137.2 g
- Dietary Fiber: 34.7 g
- Protein: 40.4 g
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