Pumpkin Herb Chowder

Cozy up with a bowl of creamy, flavorful Pumpkin Herb Chowder, a hearty soup that's perfect for cool autumn evenings or anytime you crave comfort food with a gourmet twist. This recipe combines velvety pumpkin puree, tender chunks of potato, carrot, and celery, and a medley of aromatic fresh thyme and rosemary for an irresistibly earthy flavor. A touch of nutmeg adds warmth and depth, while heavy cream lends luxurious richness to every spoonful. The chowder is partially blended to achieve a silky yet textured consistency, making it both satisfying and elegant. Garnished with fresh parsley and served with crusty bread, this one-pot wonder is easy to prepare in just 45 minutes, making it an ideal weeknight meal or a stunning starter for festive gatherings. Perfect for fans of seasonal ingredients and hearty soups, this pumpkin chowder is guaranteed to become a fall favorite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups pumpkin puree
• 3 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 units garlic cloves, minced
• 2 medium potatoes, diced into small cubes
• 1 large carrot, diced
• 1 large celery stalk, diced
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground nutmeg
• 2 tablespoons chopped parsley (for garnish)
• 1 loaf crusty bread (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and minced garlic, and sauté until softened and translucent, about 3-4 minutes.

Step 3

Stir in the diced potatoes, carrot, and celery. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the vegetable broth, pumpkin puree, fresh thyme, and rosemary. Stir well to combine.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are fork-tender.

Step 6

Remove about 1-2 cups of the chowder and blend it in a blender or use an immersion blender directly in the pot. This will help thicken the chowder while keeping some texture.

Step 7

Stir in the heavy cream, salt, black pepper, and ground nutmeg. Cook for another 5 minutes on low heat, until the chowder is heated through and creamy.

Step 8

Taste and adjust seasoning as needed.

Step 9

Ladle the chowder into bowls, garnish with chopped parsley, and serve hot with crusty bread on the side if desired.

Nutrition Facts

Serving size	(2410.7g)

Amount per serving	% Daily Value*
Calories	2882.2

Total Fat 143.0g	0%
Saturated Fat 61.4g	0%
Polyunsaturated Fat 8.6g
Cholesterol 249.8mg	0%
Sodium 6509.6mg	0%
Total Carbohydrate 331.9g	0%
Dietary Fiber 39.3g	0%
Total Sugars 46.1g
Protein 59.8g	0%

Vitamin D 0IU	0%
Calcium 534.0mg	0%
Iron 23.0mg	0%
Potassium 4184.5mg	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: 45.1%

Protein: 8.4%

Carbs: 46.5%