Pumpkin Corn Chowder

Creamy, comforting, and packed with seasonal flavor, this Pumpkin Corn Chowder is the ultimate autumn-inspired soup to warm you up on chilly days. Featuring a harmonious blend of sweet pumpkin puree, hearty russet potatoes, and vibrant sweet corn, this chowder comes to life with the earthy richness of cumin, smoked paprika, and dried thyme. A touch of heavy cream adds luxurious silkiness, while chunks of sautéed onion, celery, and carrot create a satisfying texture. With just 45 minutes from prep to table, this easy, one-pot recipe is perfect for busy weeknights or casual gatherings. Serve it warm, garnished with fresh parsley for a pop of color and fresh flavor, and enjoy a delightful bowl of seasonal goodness.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic cloves, minced
• 2 stalks celery stalks, diced
• 1 medium carrot, diced
• 4 cups chicken or vegetable broth
• 1 cup canned pumpkin puree
• 2 cups frozen sweet corn
• 1 medium russet potato, peeled and diced
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot, melt the unsalted butter over medium heat.

Step 2

Add the diced onion, minced garlic, diced celery, and diced carrot. Sauté for 5–7 minutes, or until the vegetables are softened and the onion is translucent.

Step 3

Stir in the ground cumin, smoked paprika, dried thyme, salt, and ground black pepper. Cook for 1 more minute to bloom the spices.

Step 4

Pour in the chicken or vegetable broth and bring to a boil.

Step 5

Add the pumpkin puree, frozen sweet corn, and diced potato. Stir well to combine.

Step 6

Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potato is tender.

Step 7

Use an immersion blender to partially blend the soup, leaving some chunks of vegetables for texture. Alternatively, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the heavy cream and cook for an additional 5 minutes, allowing the chowder to heat through.

Step 9

Taste and adjust seasoning if needed, adding more salt or pepper to taste.

Step 10

Ladle the pumpkin corn chowder into bowls and garnish with chopped fresh parsley, if desired. Serve warm.

Nutrition Facts

Serving size	(2308.7g)

Amount per serving	% Daily Value*
Calories	1787.9

Total Fat 119.0g	0%
Saturated Fat 65.4g	0%
Polyunsaturated Fat 1.9g
Cholesterol 306.9mg	0%
Sodium 6095.0mg	0%
Total Carbohydrate 154.9g	0%
Dietary Fiber 26.5g	0%
Total Sugars 44.1g
Protein 29.0g	0%

Vitamin D 0IU	0%
Calcium 277.9mg	0%
Iron 10.8mg	0%
Potassium 3253.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 6.4%

Carbs: 34.3%