Pumpkin Chowder
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This creamy pumpkin chowder has become my go to comfort dish when the weather turns cool. It comes together in just under an hour, making it perfect for busy weeknights, and it's incredibly budget friendly since it relies on pantry staples and affordable vegetables. The pumpkin is packed with vitamin A, which is wonderful for your eyes and immune system, while the crispy bacon adds just enough richness and flavor to make everyone at the table happy. The fresh sage and thyme brighten everything up beautifully, and honestly, it tastes like you spent way more time on it than you actually did.
Ella x
Ingredients
- 800 gpumpkin(peeled and cubed)
- 400 gpotatoes(diced into small cubes)
- 150 gbacon(chopped)
- 1onion(finely diced)
- 3garlic cloves(minced)
- 1000 mlvegetable stock
- 200 mlheavy cream
- 8fresh sage leaves(roughly chopped)
- 3thyme sprigs
- 30 mlolive oil
- 5 gsalt(to taste)
- 2 gblack pepper(to taste)
- 1 gnutmeg(ground)
Detail level
Instructions
- 1
Cook the bacon in a large pot over medium heat until crispy, then remove and set aside, leaving about 2 tablespoons of fat in the pot.
Tip: Save the bacon fat for extra flavour in the chowder base.
- 2
In the same pot, sauté the diced onion until softened and translucent, about 4 minutes, then add the minced garlic and cook for another minute.
Tip: Don't let the garlic burn or it will turn bitter.
- 3
Add the cubed pumpkin and potatoes to the pot, stirring to coat them in the bacon fat and aromatics.
Tip: Cut the vegetables into even sizes so they cook uniformly.
- 4
Pour in the vegetable stock and add the thyme sprigs, then bring to a boil and reduce heat to simmer for 20 minutes until the pumpkin and potatoes are very tender.
Tip: The vegetables should break apart easily when pierced with a fork.
- 5
Remove the thyme sprigs, then use an immersion blender to purée the chowder until smooth and creamy, working in batches if needed.
Tip: For a chunkier texture, blend only half the chowder and leave some pieces intact.
- 6
Stir in the heavy cream and fresh sage, then season generously with salt, pepper, and nutmeg.
Tip: Taste as you go and adjust seasoning to your preference.
- 7
Return the cooked bacon to the pot and gently warm through for 2 minutes, then ladle into bowls and serve hot.
Tip: Top with extra crispy bacon bits and a sprinkle of fresh sage if desired.
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