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I am totally digging soup these days. Especially big ole pots of soup that I can eat for days, and that my boys love and don’t mind eating two days in a row. This is that kind of soup. Makes a ton, is full of yummy veggies, and will fill those empty bellies.
Let me warn you, though, it takes some chopping, and you may get your upper body workout chopping and peeling that pumpkin, but it’s totally worth it for those juicy bites of fresh pumpkin!
My pictures for this post are totally lacking. I’m not sure what was going on, but I forgot to take the majority of the pictures. So, bear with me as I explain the recipe, minus key pictures.
Ingredients: 2 tablespoons butter; 3 large carrots, cut into 1/2-inch dice; 1 large onion, cut into 1/2-inch dice; 5 stalks celery, cut into 1/2-inch pieces; 1 small pie pumpkin, peeled and diced into 1/2-inch pieces (about 3-4 cups); 3-4 cloves garlic, minced; 2 poblano peppers, seeded and cut into 1/2-inch dice; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon cumin, or more to taste; 1/4 teaspoon dried thyme, or more to taste; 3 quarts chicken broth; 1/2 bunch fresh cilantro leaves, chopped; 3 cups shredded chicken (I like to use sticky chicken); 1/2 stick butter; 1/2 cup all-purpose flour; 1 cup milk.
To start, use a small pie pumpkin about 2-3 pounds. They have a sweeter flesh and less water than bigger pumpkins.
Cut the pumpkin in half and remove all the seeds; then, with a peeler, remove skin and chop the pumpkin flesh into 1/2-inch pieces. It should yields about 3-4 cups of pumpkin. Save those seeds and roast them using these directions.
Then start chopping the rest of your veggies; carrots, celery, peppers, onion, and garlic.
In a very large stock pot, add 2 tablespoons butter and all of the veggies.
Add your spices; salt, pepper, cumin, and thyme. Use more to taste, if you like.
Add chicken broth, and let simmer about 10-15 minutes, or until veggies are fork tender.
Add in cilantro!
Shortly before the soup is done; in a large skillet melt 1/2 stick butter and stir in flour to combine, cooking on medium low, ladle in broth from the soup, 1 cup at a time, whisking constantly until about 3 cups of broth are added and it starts to thicken. Then add thickened broth back into the stockpot, stirring well to blend. Cook about 3-5 minutes until soup is thickened, like a chowder. Remove from heat and stir in 1 cup of milk. Serve with fresh cilantro and roasted pumpkin seeds.
Good thing I am having another bowl of this for lunch!
Pumpkin Chowder
2 tablespoons butter
3 large carrots, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1 small pie pumpkin, peeled and diced into 1/2 inch pieces
1/8 cup minced garlic
2 poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, chopped
3 cups shredded chicken (I like to use sticky chicken)
1/2 cup (1 stick) butter
1 cup all-purpose flour
1 cup milkHeat the butter in a large stockpot over medium heat. Add the pumpkin, carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin, and thyme. Sauté for 7 to 8 minutes, or until the vegetables begin to soften. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the vegetables are tender. Stir in the chicken and cook, stirring frequently, until chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the milk and serve. Garnish with cilantro and pumpkin seeds if desired.
Looks amazing! I love pumpkin in savory dishes.
This does seem like a lot of work, but it sure does look delicious! Thanks for sharing 🙂
This looks so good. I love soup this time of year. Creamy chowders are always my favorite. I would love for you to share this at my ongoing Fall linky, you can find the button link to it on my right side a bar. I also have an anything goes linky, fri-monday. Come strut your stuff.
This looks wonderful! I’d like to invite you to link up at Tastetastic Thursday!
I love chowders, but would never have thought to do a pumpkin chowder…but looks so good! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday. I would love it if you would come over and post this recipe. Here’s a link with more info.
http://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/
I hope to see you there!
Debbie
That looks soooo good! I never would have thought of pumpkin chowder; what a great idea! Thanks for linking up to Flu Fighting Foods; join us next week with your breakfast ideas!
Thanks so much for sharing this @Flu-Fighting Foods! This recipe looks absolutely delicious! I am enjoying finding so many alternatives to just using pumpkins for desserts! I will have to check out your linky as well! Hope you’ll join us again next week–where we will be linking up our breakfast recipes! 🙂
Hi Sweet Pea,
Your Pumpkin Chowder is just fabulous. The combination of seasons that you have put together for this recipe is a perfect blend for us and I can’t wait to make this recipe, we will just love it! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen
This looks really good! Did you add chicken to the end picture? It looks like it has some shredded chicken floating there. Either way, it looks delicious!
@Candi @ Family Stamping and FOOD!, Yes Candi, it does have shredded chicken in it, I didn’t get pictures of every step like I usually do, but it’s in the recipe.
@Sweet Pea, Sorry I see it now. Visually impaired without pictures. Lol!!!
Now that’s my kind of soup! Will have to give that one a try.
This sounds great! I’m on my annual fall pumpkin kick, but a savory recipe sounds like a nice change from the sweet ones.
Thanks for linking up to Momtrends Friday Food!
Happy Tasty Tuesday! We love this recipe and it is featured on our Favorite Pumpkin Recipes for Fall! Thanks!
http://4virtu.com/2012/10/favorite-pumpkin-recipes-for-autumn/
I love this recipe, and it’s quickly becoming a Fall/Winter staple in my home. Thank You!!
Hey!
This looks great! I’m a vegetarian though, will it mess up the soup if I shred some tofu and use that and vegetable stock instead? Also, I hate cumin hahaha. I was thinking about using chilli powder instead, what do you think?
Thanks!
Sure I think that sounds yummy.
Hi, there! This looks delicious. I have a question, though: In the ingredient list at the top, and in the instructions below the cilantro picture, you say to use 1/2 stick of butter and 1/2 cup flour for the roux at the end. However, in the ingredient list at the bottom, in the green box, you say to use 1/2 cup butter (1 stick) and 1 cup of flour.
Which is correct?
So sorry for the confusion Heather, go by the recipe below, I will fix it in my post.
I’m a vegetarian…. What would you suggest I put in place of shredded chicken?? Maybe add another root vegetable?
You could do that, or just simply admit the chicken, there are some many yummy veggies already.
Made this tonight. I’ve never tried something like squash in a chowder before, and I’m glad I tried it tonight. It was a really nice flavor with a good pumpkin presence. I cut the recipe in 1/3 since I was just making it for 3 of us and I forgot to add the chicken, but it still tasted great. Looking forward to the addition of chicken next time I make it. Thanks for a tasty new way for us to eat pumpkin.