Pumpkin Chowder Recipe

Pumpkin Chowder Recipe
Staff Writer
Pumpkin Chowder Recipe
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Pumpkin Chowder Recipe

Pumpkin Chowder Recipe from Ricky Eisen, President and Founder of Between the Bread, Manhattan’s premier café and corporate catering company for more than 35 years.

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4
Servings
284
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons extra-virgin olive oil
  • 2 leeks, trimmed of tough green tops and chopped
  • 3 large cloves garlic, finely chopped
  • 2 medium green bell peppers, chopped
  • 6 Cups vegetable broth
  • 1¼ Cup frozen corn
  • 1½ Teaspoon chopped fresh marjoram
  • ¼ Teaspoon crushed red pepper
  • ¼ Teaspoon salt
  • ¼ Teaspoon freshly ground black pepper
  • 2¼ Pounds pumpkin, seeded, and cut into ½- by 1-inch-thick pieces
  • 2 bay leaves

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook until very soft, about 5 minutes.

Add the garlic and cook for about 2 minutes. Stir in the bell peppers; reduce the heat to medium-low, and cook until the peppers soften, about 8 more minutes.

Add the broth, corn, marjoram, crushed red pepper, salt, black pepper, pumpkin, and bay leaves, and cook until the pumpkin is tender, about 30 minutes.

Nutritional Facts

Total Fat
12g
17%
Sugar
32g
36%
Saturated Fat
10g
42%
Cholesterol
1mg
0%
Carbohydrate, by difference
46g
35%
Protein
3g
7%
Vitamin A, RAE
38µg
5%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
23mg
2%
Choline, total
24mg
6%
Fiber, total dietary
4g
16%
Folate, total
27µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
30mg
9%
Niacin
2mg
14%
Phosphorus, P
75mg
11%
Selenium, Se
2µg
4%
Sodium, Na
889mg
59%
Water
567g
21%
Zinc, Zn
1mg
13%

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.