This Pumpkin Chowder is a vibrant, cozy, and full of veggie goodness recipe that is going to be your new fall fave! This simple vegetable-filled chowder tastes so delicious and makes for a comforting yet healthy meal. Add this party cheese bread with a crisp side salad, and you are ready to ladle up pure comfort with this scrumptious chowder.
Like most chowder recipes, this hearty vegan chowder couldn’t be easier to whip up. Start by sautéing the leeks. After adding garlic and bell peppers, add in the remaining ingredients and cook until the pumpkin is tender. Serve hot and enjoy!
To make the Pumpkin Chowder, you will need the following ingredients:
In a Dutch oven or large pot over medium heat, heat 3 tablespoons extra-virgin olive oil.
Add 2 thinly sliced leeks and cook for 5 minutes until soft.
Add 3 minced cloves garlic and cook, stirring constantly, 2 minutes more.
Add in 2 diced bell peppers, reduce the heat to medium-low, and cook, stirring occasionally, for about 8 minutes until soft.
Add 2 ¼ pounds chopped pumpkin, 1 ½ teaspoons chopped fresh marjoram, ¼ teaspoon crushed red pepper, 2 bay leaves, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepper, 1 ¼ cups corn, and 6 cups vegetable broth.
Cook for about 30 minutes until the pumpkin is tender. Taste and adjust the seasoning if needed.
Ladle the chowder into bowls and serve!
Make the most of pumpkin season with this easy and delicious Pumpkin Chowder recipe! Give this recipe a go and don’t forget to leave a comment below telling us what you think.
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