Pumpkin Corn Chowder Recipe - Allrecipes.com
Pumpkin Corn Chowder Recipe

Pumpkin Corn Chowder

Recipe by  

"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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Original recipe makes 8 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2011

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!

Most Helpful Critical Review
Dec 04, 2011

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


9 Ratings

Nov 24, 2010

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.

Nov 30, 2010

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!

Nov 30, 2010

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!

Sep 24, 2011

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.

Nov 04, 2011

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.

Nov 03, 2011

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 !


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

* Percent Daily Values are based on a 2,000 calorie diet.

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