Vegan Pumpkin-Potato Chowder recipe

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Ingredients

½ white onion, diced
1 clove garlic, minced
1 tablespoon oil
8 medium red-skinned potatoes, chopped
3 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried sage
salt and ground black pepper to taste
1 cup pumpkin puree
1 cup coconut milk

Nutrition Info

486 calories
carbohydrate: 78.6 g
cholesterol: 0 mg
fat: 16.7 g
fiber: 10.6 g
protein: 10.7 g
saturatedFat: 11.4 g
servingSize: -
sodium: 565 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine onion, garlic, and oil in a large pot over medium heat. Cook, stirring frequently, until onions are soft and translucent, about 5 minutes. Add potatoes, vegetable broth, thyme, sage, salt, and pepper. Bring to a simmer, then reduce heat to medium-low and cover. Simmer until potatoes are fork-tender, about 8 minutes.Stir in pumpkin puree and coconut milk until well combined. Simmer until warmed through, 3 to 5 minutes. Adjust seasonings and serve.

Recipe Yield

4 servings

Recipe Note

This vegan pumpkin-potato chowder is flavored with sweet pumpkin and nutty coconut milk, along with earthy thyme and sage.

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