Crock-pot Pumpkin Chowder with Corn

(serves 4)

4 c. water

2 med. potatoes, cubed

2 cloves garlic (chopped fine) or 1 tsp. minced garlic

1 large onion, chopped

1 1/4 c. frozen corn kernels

3 thyme sprigs (optional) (or 1 tsp.dried thyme)

2 tbs. Nutrispice

1 red pepper cored & chopped in small pieces

Cayenne pepper to taste (optional)

1 c.unsweetened, no flavor nut or soy milk

1 tbs. LaChoy soy sauce or Braggs liquid amino's

1 can unsweetened pumpkin

salt to taste

Add all ingredients into a crock pot....

Stir together & cook on low for 6-8 hrs...(or on high for 4 hrs)  (Remember to do this in the morning....)

If using fresh Thyme, remove the stems....

Mix thoroughly...(If you like a thicker soup, puree half the ingredients & return to the pot)

Stir well to mix..(If cooking on the stove top, bring to a full boil until the vegetables are tender)

Add salt & more nutrispice or  dried thyme to taste if needed

Garnish with pumpkin seeds (optional) and serve with a slice of 100% whole wheat or multi-grain bread...

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                                                                                                      Enjoy!!

                                                          copied from Cheryl Farley's "Wellness"