Pumpkin Chowder

Pumpkin Chowder
Pumpkin Chowder

Between the Bread

Try this simple and hearty recipe when you need a little warmth on a chilly autumn day. You can even serve it with some crème fraîche or toasted pumpkin seeds for added decadence. 

8
Servings
244
Calories Per Serving
Deliver Ingredients

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 seeded pumpkin cut into thick pieces
  • 1 1/2 Teaspoon chopped fresh marjoram
  • 1/4 Teaspoon crushed red peppers
  • 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

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
38g
29%
Protein
11g
24%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
39mg
4%
Choline, total
7mg
2%
Fiber, total dietary
11g
44%
Folate, total
201µg
50%
Iron, Fe
3mg
17%
Magnesium, Mg
74mg
23%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
182mg
26%
Selenium, Se
7µg
13%
Sodium, Na
745mg
50%
Water
258g
10%
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.