Pumpkin Corn Chowder (Easy Vegetarian Soup)

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This pumpkin corn chowder is a chunky, brothy vegetable soup full of tender pumpkin, sweet corn, leeks and peppers. It’s naturally vegetarian (and vegan as written), light but filling, and a great way to use a fresh pie pumpkin or butternut squash from the farmers market.

Which pumpkin to use

Use a small sugar or pie pumpkin, not a big carving pumpkin, which is stringy and bland. Butternut squash is a great substitute, and it’s easier to peel.

Tips and variations

• Clean the leeks well. Slice them, then swish them in a bowl of water to rinse out any grit.
• Keep it at a simmer. Boiling breaks the pumpkin into mush.
• Make it creamy. Blend a cup or two of the soup and stir it back in, or add a splash of cream.
• Add protein. Stir in a can of white beans, or crumbled bacon if you’re not keeping it vegetarian.
• No fresh marjoram? Use 1/2 teaspoon dried marjoram or oregano.

Mandie

Pumpkin Corn Chowder

A chunky vegetarian chowder with pumpkin, sweet corn, leeks and peppers.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 tbsp extra virgin olive oil
• 2 leeks white and light green parts, cleaned and chopped
• 3 cloves garlic finely chopped
• 2 medium bell peppers chopped
• 2 1/4 lb pie pumpkin or butternut squash peeled, seeded and cut into 1/2-inch pieces
• 1 1/2 tsp fresh marjoram chopped
• 1/4 tsp crushed red pepper
• 2 bay leaves
• 1/4 tsp salt plus more to taste
• 1/4 tsp black pepper
• 1 1/4 cups corn kernels fresh or frozen
• 6 cups vegetable broth

Method

 

1. Heat the olive oil in a large soup pot over medium heat. Add the leeks and cook, stirring often, until tender, 4 to 5 minutes.
2. Add the garlic and cook 1 minute, stirring constantly.
3. Reduce the heat to medium-low, add the bell peppers and cook until they begin to soften, 7 to 8 minutes.
4. Add the pumpkin, marjoram, red pepper, bay leaves, salt, pepper, corn and broth. Simmer gently (don’t boil) until the pumpkin is tender, 20 to 30 minutes.
5. Remove the bay leaves, taste for salt and serve hot.

Notes

Vegan as written. Butternut squash works in place of pumpkin.

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Pumpkin chowder FAQ

Can I use canned pumpkin?

This chowder needs chunks of fresh pumpkin or squash. Canned pumpkin works better in a smooth soup like curry pumpkin soup.

Does it freeze well?

Yes, for up to 3 months. The pumpkin softens a little after thawing.

How many does it serve?

About 4 to 6.

You might also like:

• Butternut Squash Soup with Sausage
• Curry Pumpkin Soup
• Easy Pumpkin Chili