Description
A creamy and hearty pumpkin chowder with sweet corn, perfect for chilly days.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in pumpkin puree and corn.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, simmer for 15 minutes.
- Add heavy cream, salt, pepper, and thyme.
- Cook for another 5 minutes until heated through.
- Serve warm.
Notes
- Use fresh pumpkin puree for best flavor.
- For a lighter version, substitute heavy cream with coconut milk.
- Garnish with fresh herbs if desired.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 50mg
