Name: Pumpkin Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: Olive oil 3 tbsp; Leek 2; Garlic 3 cloves; Green bell pepper 2; Pumpkin 2 ¼ lbs; Marjoram 1 ½ tsp; Crushed red pepper ¼ tsp; Bay leaf 2; Salt ¼ tsp; Black pepper ¼ tsp; Corn 1 ¼ cups; Vegetable broth 6 cups

Ingredients

3 tbsp Olive oil

2 Leek

3 cloves Garlic

2 Green bell pepper

2 ¼ lbs Pumpkin

1 ½ tsp Marjoram

¼ tsp Crushed red pepper

2 Bay leaf

¼ tsp Salt

¼ tsp Black pepper

1 ¼ cups Corn

6 cups Vegetable broth

Cuisine:

American Recipes

Ingredients

3 tbsp Olive oil
extra-virgin
2 Leek
thinly sliced
3 cloves Garlic
large, minced
2 Green bell pepper
medium, diced
2 ¼ lbs Pumpkin
chopped
1 ½ tsp Marjoram
fresh chopped
¼ tsp Crushed red pepper
2 Bay leaf
¼ tsp Salt
¼ tsp Black pepper
freshly ground
1 ¼ cups Corn
frozen
6 cups Vegetable broth

Pumpkin Chowder

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:

Steps to make Pumpkin Chowder

1	Heat oil	1
In a Dutch oven or large pot over medium heat, heat 3 tablespoons extra-virgin olive oil.
2	Sauté leeks	5
Add 2 thinly sliced leeks and cook for 5 minutes until soft.
3	Add garlic	2
Add 3 minced cloves garlic and cook, stirring constantly, 2 minutes more.
4	Add bell peppers	8
Add in 2 diced bell peppers, reduce the heat to medium-low, and cook, stirring occasionally, for about 8 minutes until soft.
5	Add pumpkin and remaining ingredients	1
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.
6	Cook	30
Cook for about 30 minutes until the pumpkin is tender. Taste and adjust the seasoning if needed.
7	Serve
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.

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews:
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Pumpkin Chowder

Ingredients

Nutritional information

Heat oil

Sauté leeks

Add garlic

Add bell peppers

Add pumpkin and remaining ingredients

Cook

Serve

Recipe Reviews

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