Recipe courtesy of:
Fatfree Vegan Kitchen

Pumpkin and Roasted Corn Soup

1 large onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons grated fresh ginger
1 teaspoon chopped chipotle pepper (canned in adobo)
5 cups pumpkin or winter squash, peeled and cut into 1-inch cubes
5 cups vegetable broth or water
1/2 teaspoon good curry powder
3/4 cup plain, unsweetened soymilk
3 cups fresh or frozen corn kernels
olive oil spray
freshly ground pepper
salt (optional)

Sauté the onion in a large, non-stick pot until browned, about 6 minutes. Add the garlic and ginger and cook for 1 more minute. Add the chipotle, pumpkin and water. Reduce heat to medium-low and cook until pumpkin is completely tender, about 30 minutes. Add more broth or water as needed to maintain about the same level of liquid.

When the pumpkin is tender, add the curry powder and soymilk. Using a hand blender, puree in batches until smooth, or transfer to a blender and blend in batches. Add salt and additional curry powder to taste, add more liquid if it's too thick, and keep it warm while you prepare the corn.

Place the corn kernels in a large, shallow baking dish that has been sprayed with olive oil. Sprinkle with a little freshly ground pepper, and spray the top of the corn lightly with olive oil. Place in the oven under the broiler and broil, stirring often, until the corn begins to brown. Watch carefully! This should only take a few minutes--a little longer for frozen corn than fresh. Be sure not to overcook or the corn will get rubbery.

Divide the corn and soup into 4 servings and serve the soup with the roasted corn sprinkled on top.

Per serving: 170 Calories (kcal); 1g Total Fat; (3% calories from fat); 6g Protein; 41g Carbohydrate; 0mg Cholesterol; 25mg Sodium; 4g Fiber

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
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