Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Pumpkin and Broccoli Chowder! Imagine a creamy, velvety soup that combines the earthy sweetness of pumpkin with the vibrant green crunch of broccoli - a match made in comfort food heaven. Whether you're looking to impress your family, warm up on a chilly evening, or simply treat yourself to a nutritious and delicious meal, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups pumpkin puree
- 2 cups broccoli florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare all ingredients by washing and chopping the broccoli florets, peeling and dicing the onion, and mincing the garlic cloves.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Pour in the vegetable broth and add pumpkin puree, stirring to create a smooth, even mixture. Bring the liquid to a gentle simmer.
- Add broccoli florets to the pot and cook for 8-10 minutes, or until the broccoli is tender but still maintains a vibrant green color.
- Season the chowder with paprika, salt, and pepper, adjusting the flavors to your preference.
- Reduce heat to low and slowly stir in heavy cream, ensuring it blends smoothly without curdling.
- Allow the chowder to simmer for an additional 3-4 minutes, letting the flavors meld together.
- Remove from heat and let the chowder rest for 2-3 minutes before serving hot.
- Optional: Garnish with additional fresh herbs, a sprinkle of paprika, or croutons before serving.
Tips
- Fresh is Best: Use fresh pumpkin puree if possible, but high-quality canned puree works perfectly too.
- Texture Matters: Don't overcook the broccoli - you want it tender but still bright green and slightly crisp.
- Cream Control: Add heavy cream slowly and on low heat to prevent curdling and ensure a smooth, silky texture.
- Flavor Boost: Toast your spices briefly in the pot before adding liquids to intensify their flavors.
- Garnish Game: Elevate your chowder with toppings like crispy bacon bits, fresh herbs, or a sprinkle of toasted pumpkin seeds.
- Make-Ahead Magic: This chowder tastes even better the next day, so don't hesitate to prepare it in advance.
- Consistency is Key: If the chowder is too thick, thin it out with a little extra vegetable broth. If too thin, let it simmer uncovered to reduce.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 45mg
