Spiced Pumpkin Chowder with Collards

Gluten Free, Dairy Free Spiced Pumpkin Chowder with Collards
1 large can (29 oz) solid packed pumpkin (or fresh cooked pumpkin)
1 can (15 oz) unsweetened organic coconut milk
1/4 c. unsweetened organic cranberry juice
1 ear fresh corn, sliced off the cob
2 c. chopped fresh collards
1 can (15 oz) organic black beans, drained
1/2 red onion, chopped
2 organic carrots
lime (garnish, optional)
2-3 cloves fresh garlic
1/2" piece fresh ginger

2 T. curry powder
dash cayenne pepper
sea salt

Combine all ingredients except collards, corn,and beans in Vitamix. Blend on high speed for 6-7 minutes or until steaming. While the soup is mixing, slice corn off the cobs by holding the cob vertical and grazing the knife down toward the cutting board. Set corn aside. When soup is finished, pour it into serving bowls and add a spoonful of hot beans, a handful of collards, and a few spoonfuls of fresh corn kernels. Garnish with lime wedges if desired. This goes great on its own or with Indian chicken satay skewers.

*Or you can use low sodium gluten free chicken broth or vegetable broth (we use Pacific free range organic low sodium broth)

Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes

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