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.
Servings 4
Ingredients
- 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 teaspoon vegan chicken-flavored bouillon
- ¼ teaspoon ground sage
- ¼ teaspoon ground black pepper, plus more as garnish
- ⅛ teaspoon ground nutmeg
- 2 tablespoon vegan butter
- ½ C finely chopped celery
- ½ C finely chopped carrot
- ¼ C finely chopped shallot
- ¼ C finely chopped leek
- ½ teaspoon dried thyme
- 1 C fresh or frozen corn kernels
- 1 tablespoon 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
Instructions
- In a blender combine leftover pumpkin cheese fondue, roasted pumpkin, water, bouillon, ground sage, ground black pepper, and nutmeg until very smooth.
- 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.