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  • 2 medium-large leeks
  • 1/4 cup olive oil
  • 2 carrots, peeled and diced
  • 10 cups vegetable stock
  • 2 medium boiling potatoes, peeled and diced
  • 1 1/2 teaspoons salt
  • Generous seasoning of freshly ground pepper
  • 1/4 teaspoon ground cloves
  • Dash of cayenne
  • 2 cans (16-ounces each) pumpkin puree (not pie filling)
  • 1/2 cup heavy cream
  • 2 cups fresh or frozen corn kernels
  • Minced fresh parsley



Step 1

Cut root ends off leeks. Slit leeks vertically, cutting almost all the way through. Rinse leeks under cold running water, flipping through layers to look for dirt. Thinly slice white part of each leek plus about 3 inches of green part. You should have about 3 cups.

Heat olive oil in large stockpot over medium heat. Add leeks and carrots and saute 15 minutes.

Add vegetable stock and bring to boil. Add potatoes, salt, pepper, cloves and cayenne; cook until potatoes are tender.

Place pumpkin in large bowl. Ladle about a cup of the soup into pumpkin and stir it together. Pour into soup along with heavy cream and corn. Cook 5 more minutes (longer if chowder is too thin).

Serve in bowls with minced parsley sprinkled on top.


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