Pumpkin White Bean Chowder

Substitute summer squash chunks for the butternut squash to make this delightful soup in the summer. You can also use kale or collards in place of the Swiss chard. You can even add an extra 1 1/2 cups (269 g) whole cooked beans to make it heartier. Serve topped with shredded vegan cheddar, extra vegan sour cream, and/or chopped chives for the whole chowder experience.

SOY-FREE OPTION*, GLUTEN-FREE, OIL-FREE

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 20 minutes for stove top, 6 to 8 hours for slow cooker

YIELD: 4 servings

INGREDIENTS:

• 1/2 cup (123 g) pumpkin purée
• 1 medium potato, diced (peeled if not organic)
• 2 cloves garlic, minced
• 1 cup (164 g) corn kernels, fresh or frozen
• 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf
• 1 cube veggie bouillon
• 4 cups (950 ml) water
• Cayenne or chipotle powder
• 1/2 cup (115 g) nondairy sour cream *or Cashew Cream
• 1 cup (235 ml) unsweetened nondairy milk (*use soy-free)
• Salt and pepper, to taste

INSTRUCTIONS:

FOR STOVE-TOP

1. Add all the ingredients except for the salt and pepper to a large saucepan.
2. Cook over medium heat, uncovered, for about 20 minutes to allow the flavors to meld.
3. Season with salt and pepper to taste.
4. Remove the thyme stems and bay leaf before serving.
5. If you prefer a thicker soup, transfer one-third of the soup to a blender or food processor, purée it, and then mix it back into the soup.

FOR SLOW COOKER

1. The night before, cut up the veggies and thaw the pumpkin purée if frozen. Store them together in one bowl in the fridge.
2. In the morning, add all the ingredients except for the nondairy milk, nondairy sour cream, salt, and pepper to the slow cooker.
3. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
4. Remove the bay leaf and thyme stems from the slow cooker.
5. Add the nondairy milk and sour cream to the slow cooker and thoroughly mix them into the soup.
6. Taste and add salt, pepper, more cayenne, or more thyme if needed.

NUTRITIONAL INFORMATION:

PER 1 1/2-CUP (355 ML) SERVING

• 253.1 calories; 7.2 g total fat; 3.3 g saturated fat; 9.0 g protein; 41.2 g carbohydrate; 8.2 g dietary fiber; 0 mg cholesterol.

FANCY BEAN SUBSTITUTE:

• Hutterite, Lila, Flageolet