Sante Fe Pumpkin Chowder

serves 4
from: The Gluten Free Goddess

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili or curry powder- hot or mild, to taste
A shake of hot red pepper flakes, to taste
1 15-oz can pumpkin (or squash)
1 15-oz can fire roasted diced tomatoes with juice
1 8-oz. can roasted green chiles, not drained
1 heaping cup roasted corn kernels (we used Trader Joe's frozen)
1 cup salsa- we used spicy salsa with lime and jalapeƱos
1 cup light broth
1 14.5-ounce can of black beans, drained and rinsed
1 14-oz. can coconut milk, as needed
Sea salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
1-2 teaspoons raw agave nectar
1 tablespoon dry sherry [may omit]
Juice from 1 fresh lime

Heat the olive oil in a heavy soup pot and add the garlic, cumin, chili or curry powder and pepper flakes; stir for one minute. Add the pumpkin, fire roasted tomatoes, green chiles, roasted corn, and salsa. Stir to combine.

Add the broth and black beans. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper, cilantro and sherry. Heat through gently and bring to a slow simmer.

Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave and/or coconut milk if you need less heat.

Serve with organic blue corn tortilla chips.

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