Pumpkin Herb Chowder
Cozy up with a bowl of creamy, flavorful Pumpkin Herb Chowder, a hearty soup that's perfect for cool autumn evenings or anytime you crave comfort food with a gourmet twist. This recipe combines velvety pumpkin puree, tender chunks of potato, carrot, and celery, and a medley of aromatic fresh thyme and rosemary for an irresistibly earthy flavor. A touch of nutmeg adds warmth and depth, while heavy cream lends luxurious richness to every spoonful. The chowder is partially blended to achieve a silky yet textured consistency, making it both satisfying and elegant. Garnished with fresh parsley and served with crusty bread, this one-pot wonder is easy to prepare in just 45 minutes, making it an ideal weeknight meal or a stunning starter for festive gatherings. Perfect for fans of seasonal ingredients and hearty soups, this pumpkin chowder is guaranteed to become a fall favorite!
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Recipe Information
Ingredients
- 2 cups pumpkin puree
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 2 medium potatoes, diced into small cubes
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons chopped parsley (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, and sauté until softened and translucent, about 3-4 minutes.
Stir in the diced potatoes, carrot, and celery. Cook for another 5 minutes, stirring occasionally.
Add the vegetable broth, pumpkin puree, fresh thyme, and rosemary. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are fork-tender.
Remove about 1-2 cups of the chowder and blend it in a blender or use an immersion blender directly in the pot. This will help thicken the chowder while keeping some texture.
Stir in the heavy cream, salt, black pepper, and ground nutmeg. Cook for another 5 minutes on low heat, until the chowder is heated through and creamy.
Taste and adjust seasoning as needed.
Ladle the chowder into bowls, garnish with chopped parsley, and serve hot with crusty bread on the side if desired.
Nutrition Facts
Calories |
2882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 6510 mg | 283% | |
| Total Carbohydrate | 331.9 g | 121% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 46.1 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4184 mg | 89% | |
*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.
