Pumpkin Herb Chowder Recipes
VEGAN PUMPKIN-POTATO CHOWDER
This vegan pumpkin-potato chowder is flavored with sweet pumpkin and nutty coconut milk, along with earthy thyme and sage.
Provided by zephyrusne
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine onion, garlic, and oil in a large pot over medium heat. Cook, stirring frequently, until onions are soft and translucent, about 5 minutes. Add potatoes, vegetable broth, thyme, sage, salt, and pepper. Bring to a simmer, then reduce heat to medium-low and cover. Simmer until potatoes are fork-tender, about 8 minutes.
- Stir in pumpkin puree and coconut milk until well combined. Simmer until warmed through, 3 to 5 minutes. Adjust seasonings and serve.
Nutrition Facts : Calories 486 calories, Carbohydrate 78.6 g, Cholesterol 0 mg, Fat 16.7 g, Fiber 10.6 g, Protein 10.7 g, SaturatedFat 11.4 g, Sodium 565 mg, Sugar 9 g
PUMPKIN & CORN CHOWDER
Low fat pumpkin chowder, one of my son's favorites (without the cayenne). Very easy to put together with very little prep time. WW points = 3/serving
Provided by Brooke the Cook in
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender.
- Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil.
- Reduce heat, cover and simmer another 5 minutes.
- Add milk, pepper and cayenne and continue stirring until heated through.
ROASTED HERBED PUMPKIN
This is such an easy side dish recipe that can be made in a jiffy. The roasted pumpkin is flavored with a range of herbs and spices that you can adjust to your own preference.
Provided by ilka222
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
- Bake in the preheated oven until soft, about 30 minutes.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 9.1 g, Fat 7.2 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 583.6 mg, Sugar 1.6 g
PUMPKIN CLAM CHOWDER
When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings ( 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan., Add 4-1/2 cups clam juice, pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally., Whisk flour and remaining 1/2 cup clam juice; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in clams, cream, tarragon, salt and pepper; heat through (do not boil). To serve, top soup with reserved chopped fennel fronds and cooked bacon.
Nutrition Facts : Calories 289 calories, Fat 20g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
HEARTY PUMPKIN CHOWDER (OR BUTTERNUT SQUASH)
Warm, filling and savory! This is a rich easy chunky homemade soup that really satisfies. I leave out the ham and use vegetable stock sometimes and it becomes a yummy vegetarian dish.
Provided by SaraFish
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion, celery, pumpkin, ginger and garlic in butter 5 minutes over medium heat.
- Stir in broth, potatoes, lima beans, corn and bell pepper.
- Boil then cover and simmer 15 minutes.
- Add ham.
- Whisk milk, flour, salt and nutmeg in a medium bowl.
- Stir milk mixture into pot and bring to boil.
- Stir a few minutes until thickened.
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