Pumpkin Chowder
Velvety, hearty, and bursting with autumnal flavors, this Pumpkin Chowder is the ultimate comfort food for chilly days. Featuring a creamy base of pumpkin purée blended with tender vegetables like celery, carrots, and potatoes, this savory soup is infused with warm spices including cinnamon, cumin, and paprika for a subtle earthy kick. A touch of heavy cream adds richness, while a garnish of fresh parsley provides a bright finish. Perfect for both weeknight meals and festive fall gatherings, this chowder pairs beautifully with a loaf of crusty bread for dipping. Ready in under an hour, it’s a cozy, satisfying dish that brings the taste of fall to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 15 ounces canned pumpkin puree
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread, for serving
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, celery, and carrots, cooking for another 5 minutes, stirring occasionally.
Add the diced potatoes to the pot and cook for 2-3 minutes to combine the flavors.
Stir in the canned pumpkin puree, chicken or vegetable broth, dried thyme, ground cumin, ground cinnamon, and paprika. Mix well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for 20-25 minutes, or until the vegetables are tender.
Use an immersion blender to partially blend the soup, leaving some chunks of vegetables for texture. Alternatively, blend half of the soup in a blender and return it to the pot.
Stir in the heavy cream, salt, and black pepper. Heat the chowder for 5 more minutes, but do not let it come to a boil.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the chowder into bowls, garnish with fresh parsley, and serve with crusty bread on the side.
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 8676 mg | 377% | |
| Total Carbohydrate | 392.2 g | 143% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 40.5 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4209 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
