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. It’s easy to make, too!

INGREDIENTS

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.