Cooking with PumpkinNo. 9787 · The 2026 edition
Pumpkin Chowder
This creamy, savory pumpkin chowder brings the warmth of autumn to your table with a blend of sweet pumpkin, aromatic herbs, and a hint of spice.
Our own summary of the original — the full post and photos live at womansday.com.
A hearty and flavorful pumpkin chowder that combines sweet pumpkin with savory vegetables and aromatic herbs for a comforting autumn meal.
Ingredients
Directions
- Warm the olive oil in a heavy-bottomed pot over medium heat. Toss in the sliced leeks and sauté them until they are completely tender, which should take roughly five minutes. Next, introduce the minced garlic and stir it around for two minutes to release its aroma.
- Add the diced bell peppers to the pot and lower the heat to medium-low. Allow the vegetables to cook down until they are soft, which will take approximately eight minutes. Then, pour in the pumpkin, fresh marjoram, crushed red pepper, bay leaves, salt, black pepper, corn, and vegetable broth.
- Bring the mixture to a simmer and let it cook until the pumpkin pieces are fork-tender, which should take about thirty minutes. Remove the bay leaves before serving.
Per serving
- 146.0 calories
