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    Home » soup

    Pumpkin Chowder

    Published: Sep 24, 2018 · Modified: Jan 8, 2024 by burntapple · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    The air has finally started to cool off a bit and the mornings have a snap to them. It's time to bring out the soups. This delicious chicken pumpkin chowder has a very subtle hint of pumpkin and a traditional chowder flavor.

    A close-up view reveals a rustic bowl brimming with steaming pumpkin chowder. Chunks of roasted pumpkin mingle with tender carrots, celery, and potatoes, their hues reminiscent of a colorful autumn harvest.

    If you are looking for a hearty fall soup, look no further than this! While not our traditional minimal ingredient soup, it is nice to make when you have some time. It makes a lot so you can store leftovers and have it for lunches or dinner the next day! It's also made with common ingredients which don't cost a lot.

    chowder
    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storing
    • Substitutions
    • FAQ
    • Chicken Pumpkin Chowder

    Ingredients

    For this delicious pumpkin chowder recipe you will need:

    • rotissierie chicken, meat removed and shredded
    • water
    • onion
    • quinoa or rice
    • celery, diced (optional)
    • carrots, diced
    • garlic cloves, minced
    • bay leaves
    • dried thyme
    • dried sage
    • Salt and pepper
    • spinach
    • cream (can substitute dairy free)
    • pumpkin puree

    Instructions

    In a sizable pot, combine water, onion, quinoa or rice, spices, celery, carrots, garlic, and spinach. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes. Add the spinach, chicken, milk or cream, and pumpkin, stirring gently until everything is thoroughly combined and heated.

    Once the mixture is thoroughly heated, remove it from the stove and it's ready to be served. Enjoy your delicious creation!

    Equipment

    You will just need a knife to cut everything and a large soup pot.

    Storing

    This recipe can be stored in an airtight container for several days and reheated. You can also freeze it up to one month, although the consistency may change a little.

    Substitutions

    This recipe is naturally gluten free but you can make it dairy free by substituting dairy free heavy whipping cream in place of the cream.

    To make this recipe vegetarian you can substitute the chicken with plant-based alternatives like tofu or tempeh.

    FAQ

    Can I use fresh pumpkin instead of pumpkin puree?

    Absolutely! Roasted and pureed fresh pumpkin can be substituted for canned pumpkin puree.

    How can I make this chowder vegetarian?

    Replace the chicken with plant-based alternatives like tofu or tempeh.

    Can I add extra vegetables to the chowder?

    Yes, feel free to incorporate diced potatoes or even bell peppers.

    How do I adjust the consistency of the chowder?

    To thicken the chowder, let it simmer longer. For a thinner consistency, add more broth or a splash of milk or cream.

    Can I make this in advance?

    Indeed! The flavors often intensify when reheated, making it an excellent make-ahead dish for meal planning.

    A close-up view reveals a rustic bowl brimming with steaming pumpkin chowder. Chunks of roasted pumpkin mingle with tender carrots, celery, and potatoes, their hues reminiscent of a colorful autumn harvest.

    Chicken Pumpkin Chowder

    Traci Wennerholm
    Chicken Pumpkin Chowder is full of hearty ingredients and warming spices. Its the perfect fall recipe to keep you warm on chilly fall nights!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    0 minutes mins
    Total Time 40 minutes mins
    Course Soup
    Cuisine American
    Servings 8 servings
    Calories 288 kcal

    Equipment

    • soup pot

    Ingredients
      

    • 1 whole rotissierie chicken meat removed and shredded
    • 8 cups water
    • 1 onion diced
    • 1 cup quinoa or rice
    • 3 stalks celery diced (optional)
    • 2 carrots diced
    • 2-3 cloves garlic minced
    • 2 bay leaves
    • 2 teaspoon dried thyme
    • 1 teaspoon dried sage
    • Salt and pepper to taste
    • 2 cups spinach
    • 1 ½ cups cream can substitute dairy free
    • 1 cup pumpkin puree

    Instructions
     

    • In a large pot, place the water, onion, quinoa or rice, spices, celery, carrots, garlic and spinach. Bring mixture to a boil. Reduce heat and simmer for 20-25 minutes. Add the spinach, chicken, milk or cream and pumpkin, stirring to combine. Heat until mixture is heated thoroughly.
    • Remove from stove, serve.

    Notes

    Store soup in an airtight container for several days. You can also freeze soup for up to one month. 

    Nutrition

    Calories: 288kcalCarbohydrates: 21gProtein: 11gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 69mgSodium: 78mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 8703IUVitamin C: 6mgCalcium: 79mgIron: 2mg
    Keyword chicken pumpkin chowder, pumpkin chowder, quinoa chowder
    Tried this recipe?Let us know how it was!

    Recipe inspired by Wholefully

    « Crumbl Chocolate Chip Cookie Recipe
    Creamy Chicken Chili Recipe »

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    5 from 1 vote (1 rating without comment)

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