Pumpkin and Roasted Corn Soup

Directions

1. 1
   Add the garlic and ginger and cook for 1 more minute.
2. 2
   Add the chipotle, pumpkin and water. Reduce heat to medium-low and cook until pumpkin is completely tender, about 30 minutes.
3. 3
   Add more broth or water as needed to maintain about the same level of liquid. When the pumpkin is tender, add the curry powder and soymilk. Using a hand blender, puree in batches until smooth, or transfer to a blender and blend in batches.
4. 4
   Add salt and additional curry powder to taste, add more liquid if it’s too thick, and keep it warm while you prepare the corn.
5. 5
   Place the corn kernels in a large, shallow, non-stick baking dish.
6. 6
   Sprinkle with a little freshly ground pepper, and spray the top of the corn lightly with olive oil, if desired.
7. 7
   Place in the oven under the broiler and broil, stirring often, until the corn begins to brown. Watch carefully! This should only take a few minutes–a little longer for frozen corn than fresh. Be sure not to overcook or the corn will get rubbery. Divide the corn and soup into 4 servings and serve the soup with the roasted corn sprinkled on top.