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Pumpkin Corn Chowder Recipe

Pumpkin Corn Chowder Recipe

This creamy, satisfying soup has everything we need to warm us up on a chilly autumn night. Chowders have been a favorite New England one-pot supper for hundreds of years, but this is a chowder with a difference: here, beta-carotene-rich pumpkin and sweet potato replace the usual white potato, combining with corn, onion, and cream (vegans may substitute soy or rice milk, or nut butter) to make a wonderful bowl of real, deep nourishment.

Served with a salad and some cornbread or biscuits, Pumpkin Corn Chowder makes the perfect fall supper. Itís easy to make, too!


3 tablespoons butter or olive oil
1 medium onion, peeled and chopped
2 to 3 garlic cloves, minced
1/2 cup well-scrubbed sweet potato, cut into 1/2-inch chunks
6 cups vegetable broth
1 cup pumpkin puree
1 cup corn, frozen or cut from the cob
1/2 teaspoon dried thyme
1/2 teaspoons crumbled dried sage
1/2 cup light cream or half-and-half (vegans may substitute soy or rice milk or 2 tablespoons nut butter)
salt and freshly-ground pepper to taste

1. Heat butter or olive oil in a large soup pot over medium heat. Add onion, garlic, and sweet potato. Saute, stirring to coat the vegetables with the butter, until onion is translucent, just a few minutes.

2. Add vegetable broth and bring to a boil. Reduce heat to low and cook, covered, 30 minutes, until sweet potato is tender.

3. Add pumpkin puree, corn, and herbs. Bring back to a boil, then reduce heat again and cook over low heat for 10 minutes. Stir in cream and remove soup from the heat.

4. Puree half the soup in a blender and return it to the pot, stirring well to combine. Add salt and pepper to taste.

Serves 6.

Read more: Food, All recipes, Entrees, Soups & Salads

Inspired by Witch In the Kitchen, by Cait Johnson (Inner Traditions, 2001).

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.

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+ add your own
9:41AM PDT on Mar 19, 2013

It should be awesome if we have some tips on how to make our own pumpkin puree. I'm gonna try it anyway, because I thing this is a great recipe. Thank you for sharing.

4:07AM PST on Mar 2, 2013

Sounds good.Thanks for sharing

12:25AM PDT on Jun 25, 2012

This looks really good. I saved it. I never thought I would be collecting recipes from Care2. I do so at other food sites.

9:00PM PDT on Mar 15, 2012


9:45AM PST on Mar 2, 2012

Thanks Cait.

9:13AM PDT on Oct 31, 2011

Thank you

5:14AM PST on Feb 21, 2011

Thanks for the info.

10:43PM PDT on May 3, 2010

I apologize so very much! THANK YOU TO Cait Johnson.

10:36PM PDT on May 3, 2010

Annie, TY again. I just cannot wait for October for pumpkin. I would have never even though of this if it were not for you! I think I may make this tomorrow evening, as I'm having my new neighbor over with her daughter.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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