Santa Fe Pumpkin Chowder
A recipe for a quick and easy pantry soup- pumpkin and roasted corn chowder.
Waking to sub-freezing temperatures always makes me crave a robust, spicy soup for lunch. Dear Husband and I whipped up this quick and easy chowder to soothe our winter weary bones and California-dreamin' souls- an improv, straight from the pantry. Feel free to alter ingredients to keep your taste buds happy. I give dairy-free options below.
Santa Fe Pumpkin Chowder
Need some comfort lickity-split? Toss this chowder together in minutes. It's healthy fast food.
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili or curry powder- hot or mild, to taste
A shake of hot red pepper flakes, to taste
1 15-oz can pumpkin (or squash)
1 15-oz can fire roasted diced tomatoes with juice
1 8-oz. can roasted green chiles, not drained
1 heaping cup roasted corn kernels (we used Trader Joe's frozen)
1 cup salsa- we used spicy salsa with lime and jalapeños
1 cup light broth
1 14-oz. can coconut milk, as needed
Sea salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
1-2 teaspoons raw agave nectar
1 tablespoon dry sherry [may omit]
Juice from 1 fresh lime
Heat the olive oil in a heavy soup pot and add the garlic, cumin, chili or curry powder and pepper flakes; stir for one minute. Add the pumpkin, fire roasted tomatoes, green chiles, roasted corn, and salsa. Stir to combine.
Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper, cilantro and sherry. Heat through gently and bring to a slow simmer.
Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave and/or coconut milk if you need less heat.
Serve with organic blue corn tortilla chips.
Makes four servings.
Cook's Notes::
- Add a can of black beans, drained and rinsed, for more protein.
- If you don't care for coconut milk, hemp milk works.
More pumpkin recipes::
Maple Frosted Pumpkin Cake
Pumpkin Corn Muffins
Brown Sugar and Spice Pumpkin Bars
Mexican Pumpkin Chowder
Pumpkin Corn Muffins
Brown Sugar and Spice Pumpkin Bars
Mexican Pumpkin Chowder
22 comments:
omg that looks divine.
I can't wait to try it!
Why did I think it was always warm in Santa Fe? Boy, was I wrong!
This looks delicious!
:)
P.S. I ordered some cool shirts from your Cafe Press store and can't wait to get them! I'll take a picture of me in my new Gluten Free Chica shirt and send it to you.
This looks good. I have been thinking about doing something with pumpkin and voila!
Thanks!
Karina - it looks divine! You'll never stop wowing me with your Santa Fe-style dishes!
Hi Rachel! Thanx. You can jazz it up anyway you like.
Hola, Kathy! Who knew?
I'm so excited to see you in one of my tees! Send me a photo, yes! I may have to start a t-shirt gallery blog. Hmmm. Here we go. ;-)
Hi Lynn! Pumpkin is so comforting when it's cold out, isn't it?
Hey Vanessa! You and I like those green chiles, don't we? ;-)
I found your blog through my friends blog. she has Ceclic disease and we are pretty sure my daughter has it. My daughter is only 20 months and a picky eater and I have having the worst time with lunches and dinner. I have been cooking rice mixes with veggies thrown in and she does not like to eat them. I need to find easy to make foods that re-heat easily. After we pick her up from daycare she is ready for dinner and since she is only 20 months it better come fast!! I am looking foward to your receipes and will be trying them out on her.
Karina, this was really fabulous! I made it last night and my 14 y.o. DS said, "You can make this again."
I went with the coconut milk option and used a cup of black beans and a bag of Quorn tenders instead of a sausage-type thing.
I love it when you come up with things that I can just drag out of my pantry!
this looks so hearty and delicious -- perfect for the current weather! And the photo is phenomenal! I love the little depth of field and the lighting is just right. bravo.
thanks so much for dropping by my blog! :) be back soon!
I had to come back and comment on your new look...love it!
Love the idea of thickening the chowder with pureed pumpkin. Mmmm, more soup and stew ideas pls.
Thanks for all of the delicious ideas, and love the bangs
Hey Tiff -
How about some quiche - it reheats easily [and you can sneak some chopped spinach in there]. Carrot sticks and hummus are a great finger food for that age. Have you tried Van's waffles? very allergen-free and they go great with eggs, and even smoked turkey [like a sandwich]. Smoothies with fruit are another great option. Get some party straws! My boys liked apples and bananas with peanut butter. And pancakes with slices of Kosher hot dogs in the batter. Homemade oven fries - sliced sweet and white potatoes are also fun.
Good luck!
Hi Sage! I love pumpkin soup with coconut milk. Yum. And you and me both on = pantry dinners. ;-)
Hey Linda, Why, thanks! You're so sweet.
Hola, Lynn - Boy did I need a make-over [both my hair and the blog!]. Gracias, Sweetie. xoxo
Thanks a bunch, Anon!
Karina, this may be a stupid question but when so you add the sugar? I added it with the salsa etc... and the Chowder turned out really great. Another great recipe for improvising I think. Thanks!
This recipe is totally amazing!!! I made it last night with coconut milk and black beans and about a tablespoon of cumin. Probably more than that, actually. I'm a cumin-abuser. But I LOVED IT! IT came out perfectly and took no time to prepare. DELISH! Thank you so much for posting this great recipe!
Hey Kleja! Not a stupid question at all. You can add it anytime. I usually taste test it first to see if it needs it. Suagr will cut acidity, and also soften the *heat* of spices.
Hiya, Anon! THANKS! I'm glad you enjoyed it.
I made this soup this weekend and am still eating leftovers for lunch. It was amazing, and very easy to make. Thanks!!!
Hi Elizabeth! I am hungry for lunch right now and wish I had some leftovers, too. Can you *beam* a bowl to me?
;-)
I made this soup last weekend for a group of my law student classmates. We are all trying to cook more and eat better. It was the perfect meal!!
Hey Beastmomma-
Cool. I hope it helped you to study harder. ;)
Karina
Finally got around to making this. I even baked my own fresh pumpkin for it. It was awesome! Yum!! I also made your pumpkin corn muffins to go with it, also yum!!
This chowder is so good. I just discovered your blog today and love it. Even though it is not at all chilly here in Los Angeles today, I thought a chowder sounded good and I had all the ingredients. I added beans to mine and used only a cup of the coconut milk since I wanted it spicy. This is going in the recipe rotation!!!
Hi,
This recipe caught my attention when I was searching for a new soup. As I was reading the recipe something screamed out chorizo at me. So, I made it with chorizo (Hemplers brand, it's local) and left out the salsa. Really good. I took it to a pumpkin potluck and amazed a dairy-free friend. He was so excited that he could eat chowder. I am now a huge fan of coconut milk, which I hadn't thought to use until this recipe. Now I use it in all sorts of things. Thanks.
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