2 ratings

Pumpkin Chowder


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


  • 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


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.