Pumpkin Chowder

Marcus Nilsson

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 8 bowls


3 tablespoons of 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 Pumpkin, peeled, seeded, and cut into 1/2- by 1-inch-thick pieces
1 1/2 teaspoons of Chopped Fresh Majoram
1/4 teaspoon of Crushed Red Pepper
2 Bay Leaves
1/4 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
1 1/4 cups 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.

Nutritional Information:

Calories – 146
Total Fat – 6.1g
 – Saturated Fat – —
Cholesterol – —
Sodium – 428mg
Total Carbohydrate – 22.1g
 – Dietary Fiber – 3g
 – Sugars – —
Protein – 3.4g
Calcium – —


2 Responses to “Pumpkin Chowder”

  1. I love pumpkin and this recipe rocks.

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