Corn And Pumpkin Chowder

• pumpkin Cinderella, or other sweet cooking Pumpkin or Squash, Peeled, seeded and chunked
• 1 1/2 inches water in pan
• 1 pinch sea salt
• 1 bag frozen corn or same amount of Fresh cooked gently
• 14 ounces Thai Kitchen Coconut Milk
• 1 teaspoon sage
• 1 teaspoon basil
• 1 teaspoon thyme
• 2 teaspoons sea salt
• 1 pinch red pepper
• 1/4 teaspoon black pepper
• 1 cup celery chopped
• 1 red onion Large, chopped
• 4 cloves garlic
• 1 tablespoon olive oil

1. Pressure cook pumpkin with an inch of water and pinch of Sea Salt at high pressure for two minutes. Remove from heat and let pressure come down naturally. OR for stove top - Bring pumpkin, water and pinch of sea salt to a boil, reduce to a simmer and cook covered for approx. 20 to 25 minutes until tender.
2. Cook frozen corn gently in a covered pot with just a little water just to warm
3. Saute' onions, celery and garlic in one Tbls olive oil
4. Place in blender or food processor
5. Add coconut milk and seasonings
6. Blend until velvety smooth and creamy
7. In a heavy pot return to the stove. Gently return to a simmer turn off your heat and let rest.

pumpkin cinderella, water, salt, gently, kitchen coconut milk, sage, basil, thyme, salt, red pepper, black pepper, celery, red onion, garlic, olive oil

Taken from www.yummly.com/recipe/Corn-and-Pumpkin-Chowder-1262546 (may not work)