Vegan Pumpkin Chowder

Vegan Pumpkin Chowder Recipe

By Hot For Food

🔪Prep Time: 25 minutes


1 C leftover pumpkin cheese fondue

2 C roasted pumpkin flesh (scooped from the pumpkin bowl) OR use canned pumpkin puree

2 C water

2 tsp vegan chicken-flavored bouillon

¼ tsp ground sage

¼ tsp ground black pepper, plus more as garnish

⅛ tsp ground nutmeg

2 tbsp vegan butter

½ C finely chopped celery

½ C finely chopped carrot

¼ C finely chopped shallot

¼ C finely chopped leek

½ tsp dried thyme

1 C fresh or frozen corn kernels

1 tbsp finely chopped fresh sage

2 C finely chopped curly kale, stems removed

1 C store-bought croutons, as garnish

½ C shredded vegan parmesan, as garnish


1In a blender combine leftover pumpkin cheese fondue, roasted pumpkin, water, bouillon, ground sage, ground black pepper, and nutmeg until very smooth.

2Heat a large stock pot or Dutch-oven over medium-high heat with vegan butter. Once butter is sizzling add celery, carrot, shallot, and leek and sauté for about 3 to 4 minutes. Add dried thyme and stir to combine, sautéing another 2 to 3 minutes, until onions and leeks are softer and translucent. Lower heat slightly, if needed, to prevent burning. Stir in corn and cook 2 to 3 minutes, only stirring once. Add all the blended broth and fresh sage, and bring to a low simmer. Once mostly heated through add kale, and let it wilt for 2 minutes. Serve immediately and garnish each serving with croutons, vegan parmesan, and ground black to pepper, to taste.

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