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Pumpkin Chowder


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. 


  • 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


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.