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pumpkin potato chowder

Pumpkin Potato Chowder

  • Author: Liv B
  • Total Time: 25
  • Yield: 4 servings


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


  • 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.
  • Prep Time: 10
  • Cook Time: 15

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