Pumpkin Corn Chowder

Pumpkin Corn Chowder

"Fresh pumpkin makes a colorful and tasty addition to a fresh vegetable chowder that's perfect for fall. Jalapeno pepper and chili powder add a welcome touch of heat when days turn cool."
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Ingredients

servings 165 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot, saute the onion and all of the peppers in Spectrum Safflower or Spectrum Canola Oil 5 minutes to soften.
  2. Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
  3. Add the Imagine Organic Vegetable Broth and bring the mixture to a boil. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender.
  4. In a food processor (or blender) place 3/4 cups of the cut corn, add 1 cup of the cooking liquid from the pot, and process to form a chunky puree.
  5. Add the pureed mixture, the remaining corn, chili powder, cumin, Hain Pure Foods Iodized Sea Salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
  6. Add the remaining ingredients and stir well to combine.

Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

really liked this soup, although "my version" was a little different...used the leftover canned pumpkin that I had in the fridge and canned corn, added garlic and decreased the onion and pepper...

Most helpful critical review

I had high expectations for this recipe, but it was pretty awful. I will not make again.

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Newest

really liked this soup, although "my version" was a little different...used the leftover canned pumpkin that I had in the fridge and canned corn, added garlic and decreased the onion and pepper...

Well, I can't give this a true review because I changed it quite a bit...omitted all the peppers because I don't like them. Used a milder ancho chili powder instead of straight chili powder, bu...

This was VERY good on a cold, wintry night. I added chopped chicken (3 cups), and subbed chicken stock for the veggie stock. Also, the pumpkin I had was fresh pumpkin that I had already cooked...

I made a few alterations to taste, and it was delicious! I had several pie pumpkins that needed used up, and this was a very tasty use!

I love, love, love this recipe. The sweetness of the corn with the spiciness of the pepper and chili - sooo good! I didn't change the recipe and love that I can share with vegan friends. For mea...

I had high expectations for this recipe, but it was pretty awful. I will not make again.

This was very good. I changed out a few things. For instance, I omitted the jalapenos and added two cans of diced green chilis. I also substituted coconut milk for the soy milk. I topped it ...

Awesome recipes ! Followed exactly as written. I screwed up and did'nt put the jalapeno in until the end. I microwaved it in some water and added it in. Delicious ! |thanks for this one. It's a ...

The only modifications that I made were omitting the cilantro and using chicken broth. It came out WAY too spicy, and I am actually a fan of spicy food. I'm going to attempt to "tame" the leftov...

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