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vegan pumpkin chowder

From pumpkin cheese fondue to a creamy pumpkin chowder full of roasted pumpkin! This cozy meal is going to your new fall fave.

Prep Time 25 minutes
Servings 4
Author Lauren Toyota


  • 1 C leftover pumpkin cheese fondue
  • 2 C roasted pumpkin flesh (scooped from the pumpkin bowl) OR use canned pumpkin puree
  • 2 C water
  • 2 tsp vegan chicken-flavored bouillon
  • ¼ tsp ground sage
  • ¼ tsp ground black pepper, plus more as garnish
  • tsp ground nutmeg
  • 2 tbsp vegan butter
  • ½ C finely chopped celery
  • ½ C finely chopped carrot
  • ¼ C finely chopped shallot
  • ¼ C finely chopped leek
  • ½ tsp dried thyme
  • 1 C fresh or frozen corn kernels
  • 1 tbsp finely chopped fresh sage
  • 2 C finely chopped curly kale, stems removed
  • 1 C store-bought croutons, as garnish
  • ½ C shredded vegan parmesan, as garnish


  1. In a blender combine leftover pumpkin cheese fondue, roasted pumpkin, water, bouillon, ground sage, ground black pepper, and nutmeg until very smooth.

  2. Heat a large stock pot or Dutch-oven over medium-high heat with vegan butter. Once butter is sizzling add celery, carrot, shallot, and leek and sauté for about 3 to 4 minutes. Add dried thyme and stir to combine, sautéing another 2 to 3 minutes, until onions and leeks are softer and translucent. Lower heat slightly, if needed, to prevent burning. Stir in corn and cook 2 to 3 minutes, only stirring once. Add all the blended broth and fresh sage, and bring to a low simmer. Once mostly heated through add kale, and let it wilt for 2 minutes. Serve immediately and garnish each serving with croutons, vegan parmesan, and ground black to pepper, to taste.