Roasted Pumpkin Chowder with Green Chili and Chicken

Ahh fall — that magical time of year when the efforts you put into spring and summer gardening are rewarded with a bountiful harvest.

Pumpkins and squash are among the easiest vegetables to grow and maintain — provided you have the space necessary for their lengthy vines and teasing tendrils. Harvesting is a breeze, and certain types, when stored properly, have a lengthy shelf life to carry you into winter.

No garden? No worries.

Pumpkins and squash are easy to find at country stands. While you’re there, entertain the kids with a trip through the corn maze.


Roasted Pumpkin Chowder with Green Chili and Chicken


■ ½ tablespoon olive oil

■ 6 cloves garlic, minced

■ 1 large white onion, diced

■ 1 green bell pepper, diced

■ ¼ cup diced cilantro

■ 2 roasted poblano peppers, skinned, seeded and diced

■ 4 cups cubed pumpkin

■ 2 medium potatoes, peeled and cubed

■ 1 1/2 teaspoons ground cumin

■ 1 teaspoon oregano

■ 4 cups low sodium chicken broth

■ 2 cups shredded rotisserie chicken

■ 1 ½ cups frozen corn kernels

■ 1 small lime, juiced

■ ½ teaspoon salt

■ Freshly ground black pepper

■ Sour cream


Heat oil in large Dutch oven or pot over medium high heat. Add onion and green pepper and cook 3-4 minutes until onion becomes translucent. Add garlic and cilantro and cook 1 minute more.

Add the peppers, pumpkin, potato, cumin and oregano. Saute 3-5 minutes to let the spices cook a bit, then stir in chicken broth. 

Bring soup to a boil, cover, reduce heat to low and simmer for 20 minutes. Stir in chicken and corn and cook an additional 10 minutes.

Just before serving, stir in lime juice, salt and pepper. Garnish with sour cream and additional fresh cilantro to serve.