Super Delicious Vegan Pumpkin Corn Chowder

I remember the days of my childhood when we’d decorate the house with Thanksgiving window stickers, fireplace knick-knacks and cornucopia baskets filled with Indian “flint” corn and gourds. It was an annual ritual that brought us closer to our American culture.
 
Since 2010, Thanksgiving has been a perfect vacation time to escape the cold and use the two “free” days of vacation. Spending my second Thanksgiving living here in Germany, I cannot help, but be more in touch with Thanksgiving.
 
The inspiration for this soup ignited while I walked around the small German town, Göttingen. I walked past a “blumen” or flower shop and noticed their fall decorations. I saw a basket filled with the tiny purple dried corn and my soul instantly remembered my childhood memories. But, this time my soul remembered something deeper about my past existence.
 
I thought, “Oh how cute. Wouldn’t a corn soup look even cuter in a pumpkin?” That’s when I thought about taking one of my many corn chowder recipes and integrating it with pumpkin. Thus, it features the best of fall flavors, nature and culture.
 
Food is memory, and so is culture. Without either we’d live bland lives and never accumulate soulful memories. So today I bring to you, vegan pumpkin corn chowder.
Mind Body Soul Food’s philosophy, “Inspired by nature,” always uses fresh and whole ingredients. Our goal is to share simple and budget-friendly recipes that everyone can cook. You can use canned pumpkin, which reduces prep and puree time.
 
Enjoy this soup this holiday season to experience the best of America’s history and authentic culture. 

Vegan Pumpkin Corn Chowder
Prep Time: 7 Minutes
Cook Time: 20- 25 Minutes
Total Time: 27-32 Minutes
Serves: 2-3
 
Ingredients:
2 ¼ cup water + ½ bouillon cube (500 ml or can use vegetable broth)
1.5 tbsp olive oil
1 cup pumpkin, chopped (or canned)
¾ cup corn, (I used raw off the cob, or frozen)
1 small onion, chopped
1 garlic clove, chopped
½ red pepper, chopped
1 carrot, chopped
1 celery stalk, chopped
1 bay Leaf
1/8 heaping tsp basil, oregano and cumin
Pinch of pepper (salt to taste if need more)
Optional: 1 tbsp non dairy milk to give it a creamy look
 
Directions:
Prep the vegetables. Cook the garlic, onion, celery and carrot in the olive oil for 2 to 3 minutes. Next, add the remaining vegetables and cook for 1 minute. Add the water, bouillon and spices. Let the soup simmer until fragrant and the vegetables are edible (about 15 minutes).
 
If you want the broth to be “yellowish” scoop out 2/3 cup of the soup. Pull out any red pepper pieces. Puree and blend the 2/3 cup (you can use more if you’d like) and mix it back in the pot. If you want more of a creamy texture/look, add it one tablespoon of nondairy milk. You can add more milk, but you will need to readjust the spices.
 
*Note: Soup always tastes better the following day.
 
From me to you, I hope you have a wonderful and Happy Thanksgiving. I have left some inspirational quotes below to awaken the need to be grateful and thankful this year. 

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