Pumpkin Corn Chia Chowder Soup

Pumpkin Corn Chia Chowder Soup
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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Pumpkin Corn Chia Chowder Soup calories by ingredient
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Introduction

This seasonal pumpkin soup is loaded with veggies and warms your soul with ginger, cumin and a touch of cinnamon. It's easy to make too, for a busy night. Let a hearty, tasty soup to set the mood for a wonderful harvest season. This seasonal pumpkin soup is loaded with veggies and warms your soul with ginger, cumin and a touch of cinnamon. It's easy to make too, for a busy night. Let a hearty, tasty soup to set the mood for a wonderful harvest season.
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

Tips

Pumpkin puree is amazingly healthy & low calorie. The Greek yogurt adds creaminess & some healthy fats, plus a little tang. Customize the amount & variety of veggie garnish (plain canned black beans w/o spices were not in the ingredient list) to suit each persons' taste. Tip: Kids generally like more veggie pieces & carrot curls. Chia seed gel helps keep you feeling full & adds fiber & plant protein. It also helps to blend the flavors.


Directions

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.

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