Autumn Corn Chowder with Roasted Pumpkin: A Cozy Embrace of Fall Flavors
As the leaves turn golden and the air becomes crisp, it’s the perfect time to savor comforting, heartwarming dishes that reflect the bounty of the season. One of my absolute favorites is Autumn Corn Chowder with Roasted Pumpkin—a dish that beautifully captures the essence of fall. With its creamy texture, the sweetness of roasted pumpkin, and the delightful crunch of corn, each spoonful is like a warm hug on a chilly evening! I’m so grateful to share this recipe with you, and I hope it warms your home just as it has mine.
If you’d like to receive this recipe straight to your inbox, don’t forget to subscribe!
Why You’ll Love This Recipe
This chowder is the ultimate comfort food! It’s rich, creamy, and bursting with flavors that celebrate the season. The combination of roasted pumpkin and sweet corn makes it a vibrant dish, while the simple preparation ensures it fits seamlessly into your busy schedule. Healthy and family-friendly, this lovely chowder is sure to please both adults and kids alike. Plus, it’s vegetarian and packed with nutrients—what’s not to love?
Ingredients
– 1 small pumpkin, peeled and cubed
– 2 tbsp olive oil
– Salt and pepper to taste
– 5 cups vegetable broth
– 1 cup heavy cream
– 4 ears of corn, kernels removed
– 1 onion, diced
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 tsp smoked paprika
– 1/4 tsp ground nutmeg
– 1/4 tsp cayenne pepper (optional)
– 2 tbsp fresh parsley, chopped (for garnish)
Necessary Tools
– Baking sheet
– Large pot
– Immersion blender (optional)
– Cutting board and knife
– Wooden spoon for stirring
ingredient Swaps and Additions
Feel free to customize this chowder! You can use butternut squash instead of pumpkin for a slightly different flavor. Earthy herbs like thyme or rosemary would complement the flavors beautifully. For a bit of protein, consider adding cooked beans or chickpeas, or even some crispy bacon if you’re not vegetarian!
Step-by-Step Instructions
1. Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until they’re tender and caramelized—this brings out their natural sweetness!
2. In a large pot over medium heat, add a splash of olive oil and sauté the diced onion and minced garlic until they become translucent and fragrant. The aroma will instantly fill your kitchen with deliciousness!
3. Add the diced potatoes, corn kernels, smoked paprika, nutmeg, and cayenne pepper (if you’re feeling adventurous). Give it all a good stir to combine those wonderful flavors!
4. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for 15-20 minutes until the potatoes are tender and fluffy.
5. Stir in the beautifully roasted pumpkin and heavy cream, letting the chowder simmer for an additional five minutes so that all the flavors meld together. Your kitchen will be smelling heavenly!
6. Taste and adjust the seasoning with salt and pepper as needed. If you like a creamier texture, use an immersion blender to blend part of the soup, leaving some chunks for texture.
7. Serve hot, garnished with freshly chopped parsley, and enjoy the warmth that this chowder brings!
Serving Suggestions
This Autumn Corn Chowder pairs wonderfully with some crusty bread or a light salad. For those cozy nights, consider adding a side of garlic knots for dipping, making every bite unforgettable!
Pro Tips for Success
– Ensure not to overcrowd the baking sheet while roasting the pumpkin; give them space for optimal caramelization.
– Letting the chowder sit for a bit before serving allows the flavors to deepen even more.
– If you opt for using frozen corn, make sure to thaw and drain it beforehand.
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove, adding a splash of vegetable broth or cream to maintain the desired consistency.
FAQ Section
– Can I make this chowder vegan?
Absolutely! Substitute the heavy cream with coconut milk or a plant-based cream for a creamy vegan version.
– How can I adjust the spice level?
Feel free to omit the cayenne pepper or reduce the amount based on your taste preference.
– Can I use canned pumpkin instead of fresh?
Yes, that works! Just be sure to adjust the liquid accordingly as canned pumpkin is thicker than fresh.
Conclusion
This Autumn Corn Chowder with Roasted Pumpkin is not just a recipe; it’s an invitation to slow down and savor the flavors of the season. With its simplicity and heartwarming taste, it’s perfect for family gatherings or quiet nights in. I’d love for you to try it out and share your thoughts! Tag your creations on Pinterest or Instagram, and let’s celebrate the beauty of fall together!
Nutritional Information
Approximate nutritional information per serving:
– Calories: 320
– Protein: 6g
– Fat: 19g
– Carbohydrates: 36g
– Fiber: 4g
– Sugar: 4g
Enjoy making this seasonal favorite, and may it bring warmth and joy to your table!
