Vegan Slow Cooker Pumpkin Chick’n Chowder

By mm_food4me

Ingredients

• 1/2 cup pumpkin purée
• 1 medium potato, diced
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 1/2 cup vegan chick’n, cubed package (Gardein, Soy Delight, Smart Strips Chick’n, etc.)
• 2 sprigs fresh thyme or 1 teaspoon dried
• 1 bay leave
• 1 tablespoon vegan chick’n bouillon, like Better than Bouillon (or 2 tablespoons of the one from my book if you have it)
• 4 cups water
• cayenne or chipotle powder to taste
• 1/2 cup non-dairy Toffuti sour cream
• 1 cup unsweetened non-dairy milk (I used So Delicious – it’s the thickest and great for soups.)
• salt and pepper to taste (will vary greatly on the bouillon used)

Details

Servings 4
Adapted from healthyslowcooking.com

Preparation

Step 1

Add everything except the non-dairy milk, Toffuti sour cream, and the extra salt or pepper. Cook on low for 6 to 8 (or on high for 3 to 4 hours).

Remove bay leaf and thyme stems (if you used fresh thyme). Then add the non-dairy milk and sour cream. Make sure you thoroughly mix them in the soup. Then taste your soup, and add more salt, pepper, cayenne, or thyme if needed.

If you want a thicker soup you can take about 1/3 of the soup and purée it in a blender or food processor and then mix it into the rest of the soup. Personally I liked the thinner soup.