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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.9
  • Total Fat: 6.4 g
  • Cholesterol: 17.7 mg
  • Sodium: 474.0 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Pumpkin Chowder calories by ingredient
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Pumpkin Chowder

Submitted by: KARATEMAMABEAR

Introduction

Sounds unusual, but try it! It's excellent for using up your Halloween pumpkins. Sounds unusual, but try it! It's excellent for using up your Halloween pumpkins.
Number of Servings: 8

Ingredients

    4 cups peeled, cubed potatos
    1 cup sliced carrots
    1/2 cup chopped celery
    2 tbsp finely chopped green pepper
    2 cups low-sodium chicken broth
    1/4 cup butter or margarine
    1/3 cup water
    3 tbsp flour
    1-1/2 cups pumpkin puree
    1-1/2 tsp salt
    1/8 tsp pepper
    1-2 tsp parsley flakes or fresh parsley
    1 tsp sugar
    2 cups water
    1 cup low fat milk

Directions

In a heavy soup pot, combine potatoes, carrots, celery, onion, green pepper, and broth.
Cook at a medium boil for 10 minutes. Add butter.
Mix water and flour with a fork until smooth and pour into soup pot.
Add pumpkin, salt, pepper, parsley, sugar and 2 cups water. Reduce heat and cook on low until vegetables are tender, about 30 minutes.
Stir in milk and heat until hot.


Number of Servings: 8

Recipe submitted by SparkPeople user KARATEMAMABEAR.






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Member Ratings For This Recipe


  • Very Good
    8 of 8 people found this review helpful
    I just made this delicious soup. Mistakenly, I added the milk after the first 10 minute cooking time. It was still excellent. I would cook it this way the next time. I ended up with 10 cups of soup, allowing 1 1/4 cups per serving. - 6/8/07

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  • Very Good
    7 of 7 people found this review helpful
    this sounded sooo good, i made it, but substituted cut up califlower for the potatoes----delicious!!!!!!!!! - 2/25/08

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  • Good
    4 of 4 people found this review helpful
    I didn't have any milk, but it was good without it. - 3/3/08

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  • Incredible!
    4 of 5 people found this review helpful
    Pumpkin soup is eaten often in the wintertime in Australia. It is my favorite soup! Don't knock it until you have tried it!! - 2/26/08

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  • Very Good
    3 of 4 people found this review helpful
    this was very easy, and very tasty. i'm sure i'll make it again soon. - 3/7/08

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  • 3 of 7 people found this review helpful
    Sounds delish. I'll switch to sweet potatoes. I'll probably add sauteed onions and garlic as well. I'll also leave out the flour and puree some of it instead to thicken it up. And I definately will remove the sugar. Can't wait to try it. - 2/25/08

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  • Very Good
    2 of 2 people found this review helpful
    mADE THIS SOUP WHEN HAVING A FRIEND OVER FOR LUNCH. WE BOTH LOVED IT AND SHE TOOK SOME HOME WITH HER. I SERVED IT TO MY HUSBAND THAT EVENING AND SO DID SHE. THEY LOVED IT. WE BOTH WILL MAKE THIS AGAIN. - 2/24/08

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  • Good
    2 of 2 people found this review helpful
    Not a favorite, but loved trying it...next fall I will try it again - 2/24/08

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  • 2 of 2 people found this review helpful
    though many people would really love this.. It wasn't my cup of tea.. My husband thought it was great... - 2/24/08

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  • 1 of 1 people found this review helpful
    Loved this soup. Substituted sweet potatoes, skim milk and splenda for the sugar which brought the calorie count down to 148.1 per cup. Will make this again and again. - 11/2/10

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  • 1 of 3 people found this review helpful
    I'm going to give this one a try later this afternoon, only try it with vegetable broth, olive oil instead of butter (reduces the calories content) change regular milk and add soy milk and use applesauce instead of sugar to make it vegan - sounds yummy! - 2/24/08

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  • Very Good
    1 of 1 people found this review helpful
    This was very good! I'll be making it again soon. - 3/14/07

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  • My husband and I loved this! My only complaint is that it didn't make enough. :) I will double it next time! Didn't have regular potatoes so I used sweet potatoes, and I think I will continue to do so. I also halved the butter and used skim milk - it turned out perfectly creamy and wonderful! - 12/6/12

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  • My family loved this delicious, satisfying, and filling chowder. It was great as is, but my husband asked me to try adding some ginger to it next time to give it a little zap. We will definitely make it again. Amazingly creamy. - 1/13/12

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  • Delicious! I stuck pretty close to the recipe, just cut down the butter, and I was amazed at how flavorful and filling this is! Going to be making this again soon, can't wait to try variations like using sweet potatoes and adding garlic. - 1/17/11

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  • This is way better than I expected it to be! I would make it again if I had pumpkin or potatoes that needed to be used up. - 10/30/10

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  • Actually you can use Halloween pumpkins for cooking. They have a little different flavor than pie pumpkins, but all the squash family can be used for cooking. My family has for years used whatever pumpkins were available or whatever we had grown. - 10/30/09

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  • Incredible!
    0 of 1 people found this review helpful
    I Love pumpkin soup! I will try this recipe very soon. - 10/30/09

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  • Bad
    0 of 14 people found this review helpful
    Pumpking yuck - 2/25/08

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  • 0 of 1 people found this review helpful
    Last time I made a butternut squash soup I used sweet potatoes in it....i might try this and sub the sweet potato cubes for the regular potatoes..we'll see...sounds yummy :) - 2/24/08

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  • 0 of 6 people found this review helpful
    Actually, Halloween pumpkins are not intended to be used for cooking, so I wouldn't "use up" such a thing for soup. Especially since you don't know whether dogs have been lifting their legs on it & it may be moldy. - 2/24/08

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