Pumpkin Chowder

Pumpkin Chowder
Staff Writer
Thinkstock_iStockphoto

This pumpkin chowder is perfect for those looking for a healthier alternative. You can make it in no time with mimimal preperation. 

Click here for Beyond Pumpkin: 10 Great Pumpkin Recipes

8
Servings
148
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Tablespoons  extra-virgin olive oil
  • leeks, trimmed of tough green tops and chopped
  • large garlic cloves, finely chopped
  • medium bell peppers, chopped
  • 2 1/4  Pounds  pumpkin, peeled, seeded, and cut into 1/2-inch-by-1-inch-thick pieces
  • 1 1/2  Teaspoon  chopped fresh marjoram
  • 1/4  Teaspoon  crushed red pepper
  • bay leaves
  • 1/4  Teaspoon  salt
  • 1/4  Teaspoon  freshly ground black pepper
  • 1 1/4  Cup  frozen corn
  • 6  Cups  vegetable broth

Directions

Heat olive oil in a large pot or Dutch oven over medium heat.

Add leeks and cook until very soft, about 5 minutes. Add garlic and cook for about 2 minutes.

Stir in green peppers; reduce heat to medium-low, and cook until peppers soften, about 8 more minutes.

Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
25g
19%
Protein
2g
4%
Vitamin A, RAE
38µg
5%
Vitamin C, total ascorbic acid
5mg
7%
Calcium, Ca
16mg
2%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Folate, total
14µg
4%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
38mg
5%
Sodium, Na
446mg
30%
Water
282g
10%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.