Updated: Nov 28, 2022
1 - 3lbs pie pumpkin (you can used canned if you like as well)
2 medium turnips, about 3/4 lbs*
1/2 Cup butter, vegan like Earth Balance
1/2 Cup extra virgin olive oil
1/2 Cup corn meal, finely ground
2 red bell peppers, chopped and seeded
1 large onion, chopped
4-6 garlic cloves, minced
2 Tablespoons tomato paste
4 Cups veggie broth
2 - 10oz cans diced tomatoes with green chilis (I found at Whole Foods)
2 - 15oz cans of beans, I used Kidney, drained
2 Cups corn, I used organic frozen from TJ's
1 Tablespoon chili powder, or more if you like it hot, hot, hot!
1 Teaspoon cinnamon
1 Teaspoon cumin
2-3 Teaspoons vegan Worchestershire sauce, like Annies
pink salt and pepper, to taste
green onions, chopped
shredded cheaddar cheese, I used Follow Your Heart
Plain yogurt (instead of sour cream) I used So Delicious Almond Yogurt
Pre heat over to 450f. Cup the pumpkin in half, remove the seeds and roast cut side down for 15 minutes. Once cooked, remove from the oven, let cool and peel/cut off the skin. Cut into cubes. Set aisde.
While the pumpkin is roasting, prep your other ingredients as stated above. Peel the turnips and cut into 1 inch cubes.
*I found the turnips at my local farmers market, if you can not find them use potatoes or carrots instead or omit entirely.
In a large soup pot or dutch over, heat the butter and oil over medium. Whisk in the cornmeal until it is smooth then add in the pumpkin, turnip, bell peppers, onion, garlic and tomato paste. Stir frequently for 10 minutes.
Add the broth, diced tomatoes, beans and corn. Stir in the spices and worchtershire sauce. Bring to a simmer, then reduce the heat and cook for atleast an hour. The longer it simmers the better it tastes, so maybe turn on some PPL and leave it be for the afternoon? Up to you.
Right before serving add the salt and pepper, maybe a dash of balsamic vinegar if you are feeling fancy, dress with the toppings of your choice, and ENJOY!