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Pumpkin Chowder

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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

Ingredients

  • 3 Tablespoons extra-virgin olive oil
  • 2 leeks, trimmed of tough green tops and chopped
  • 3 large garlic cloves, finely chopped
  • 2 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
  • 2 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
Servings8
Calories Per Serving125
Total Fat6g9%
Sugar6gN/A
Saturated0.8g4.1%
Protein3g6%
Carbs19g6%
Vitamin A619µg69%
Vitamin B60.3mg14.2%
Vitamin C55mg91%
Vitamin E3mg14%
Vitamin K20µg25%
Calcium57mg6%
Fiber2g9%
Folate (food)58µgN/A
Folate equivalent (total)58µg14%
Iron2mg11%
Magnesium32mg8%
Monounsaturated4gN/A
Niacin (B3)2mg8%
Phosphorus91mg13%
Polyunsaturated0.7gN/A
Potassium602mg17%
Riboflavin (B2)0.2mg11.4%
Sodium108mg4%
Thiamin (B1)0.1mg7.8%
Zinc0.7mg4.3%