Pumpkin Potato Chowder (vegan + gluten-free)

pumpkin potato chowder

Growing up on the east coast, seafood chowder is THE chowder you can find at restaurants. I never really liked it, and preferred potato or corn chowder to any sort of clam/lobster variety. I have an amazing classic east coast potato chowder recipe in my cookbook, but since it is almost fall I decided to infuse some pumpkin into this one!

PS: I just released a NEW vegan sauces ebook! You can check it out here.


Pumpkin Potato Chowder

pumpkin potato chowder

A cozy, pumpkin-infused potato chowder that feels like a warm belly hug.

  • Author: Liv B
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 4 servings 1x


  • 1/2 white onion, diced
  • 1 clove garlic, minced
  • 1 tbsp oil
  • 8 medium potatoes, chopped (I like red skin potatoes)
  • 3 cups veggie broth
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • salt and pepper to taste
  • 1 cup pumpkin puree (I use canned)
  • 1 cup coconut milk


  1. In a large pot on medium heat, add the oil, onions and garlic and cook, stirring frequently, until onions are translucent. This takes about 5 minutes.
  2. Add the potatoes, veggie broth, thyme, sage, salt and pepper. If you are using low sodium broth, start with about 1/2 tsp salt. If your broth already has a lot of salt, wait and add salt at the end. Bring to a simmer, then reduce heat to medium/low and cover. Simmer about 8 minutes or until potatoes are fork-tender.
  3. Once potatoes are cooked, add the pumpkin and coconut milk and stir to combine. Simmer a few more minutes, add any extra salt and pepper you want, then serve.

  1. Small Cow says:

    I really like how simple this recipe is (plus it’s really on point about cooking times, it really took 8 minutes for the potatoes to be cooked). Unfortunately, I can’t easily find canned pumpkin puree in France so I had to make my own and I miscalculated the quantity, so I only had half a cup of it. The soup was paler than on your picture but I don’t know if it changed the taste that much. Speaking of taste, it was simple and soft and comforting, I loved it! Thanks for the recipe =)

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