Recipe by Hain Celestial
"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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green pepper diced
red pepper diced
jalapeno pepper diced
Spectrum Safflower or Spectrum Canola Oil
pumpkin peeled and cut into 1/2-inch cubes
Imagine Organic Vegetable Broth
cut corn (fresh or frozen)
Hain Pure Foods Iodized Sea Salt
Soy Dream Beverage (Original flavor) or milk
freshly chopped cilantro
freshly chopped parsley
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 peppers by nearly half. Also, I used chicken broth and since the canned pumpkin was already pureed, I left the corn, and peppers chunky for consistency and I like the colors. Lastly, I added some spinach, and used regular milk. Served with sweet muffins and a pork tenderloin. Delicious! thanks!
I had high expectations for this recipe, but it was pretty awful. I will not make again.
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, but it was really good, and my husband and I liked it. If you like peppers, I'm sure it would be great as written, and thank you to the author for giving me something to make with all those tiny pumpkins I bought as Thanksgiving decoration. I gave it four stars because of my changes. My feeling is, find a good basic recipe and then make it to your own taste.
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 and mashed, so the consistency was a little different. I will make it again. I liked the little kick that the jalepenos contributed!
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 meat eaters, cubed chicken could easily be added.
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 with crushed blue corn tortilla chips. It came out very nice and flavorful. I'll make it again.
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 keeper for this house !
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Corn Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 47
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