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Pumpkin Corn Chowder


Since we started the 95% plant based diet several years ago, we’ve begun eating salad more frequently as you can guess, but we’ve also begun eating soup more as well.

I always loved soup.

Growing up in Japan, I’m one of those old-fashioned people, and I had to have a bowl of miso soup for every single meal!

My mother was never a big miso soup eater, but she made it everyday mostly for my father (who was just like me and liked miso soup served with rice) and I.

We all ate the same thing for dinner, but in the morning my mother and sister had a toast and a cup of coffee, and sitting next to them my father and I had a bowl of Japanese sticky rice and a bowl of steamy hot miso soup.


I don’t make miso soup too often anymore but I still like to have a bowl of soup for my meal.

It’s a comfort food for me and it also seems to make the whole dining experience satisfying to me.

This pumpkin corn chowder was wonderful in so many ways.

It was creamy yet chunky, it was full of vegetables, and it had a seasonal touch (pumpkin)!


Pumpkin Corn Chowder

canola oil
2 cloves garlic, chopped
1 onion, chopped
2 stalks celery, chopped
1~2 carrots, chopped
1 cup water
2 bay leaves
1~2 cups soy milk
1/2 can pureed pumpkin
1/2~1 can creamed corn
salt and pepper
a few splashes Louisiana hot sauce

1. Sautee garlic, onion, celery, and carrots in oil.
2. Add water and bay leaves. Boil and then turn to a low heat. Continue to cook until the vegetables are cooked through.
3. Add soy milk, pureed pumpkin, corn, sugar, salt, and pepper. Mix well. Continue to cook.
4. Serve with a few splashes of hot sauce.


Talk about a seasonal touch, I thought I should share my love for this beautiful autumn fruit.

I’m so happy that now it’s easy to find this at many regular grocery stores in the U.S.

Do you know what these are?

I just bought these last night and the cashier asked me what they were.

Apparently this is not that popular here in the U.S. because almost every time the cashier does not know what it is, ask me what it is called, and ask what it tastes like.

Well, this is called persimmon, and it’s one of the very popular autumn fruits in Japan.

I always struggle to describe its taste other than saying “it’s tasty and you should try it”.

You can just peel the skin and eat them as they are.

Or you can slice them and add to your salad.

Or you can add it to your favorite baked items (e.g., muffins, tarts, cakes, etc.).

If you are interested in what I’ve made with persimmon, check out these posts: Persimmon Carpaccio, Chunky Persimmon Jam, and Persimmon Wild Rice Salad.

I do get nervous when people ask what it is, because I feel like I’m the only one buying it, and if that’s the case stores may discontinue selling them!!

So if you are reading this, please buy them and try them at least once (lol).

There are different kinds of persimmon, but I strongly recommend “Fuyu” Persimmon.

This is my favorite, and I actually don’t care much for other brands.

I’m on Instagram.

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