Curried Pumpkin and Chickpea Chowder

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Most versions of curried pumpkin crockery are made with either canned pumpkin oregon pureed butternut squash. This 1 plays astir with the accepted elements, utilizing chunks of pumpkin instead. The crockery is hearty capable to service solo for luncheon oregon with a crockery and breadstuff for dinner.

If desired, adhd 1/4 cupful of dense pick to springiness the crockery a existent chowder finish.

From In Season columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 6 Makes 7 to 8 cups (about 6 servings)

2 tablespoons mild olive lipid oregon rootlike oil
1 tiny to mean onion, finely diced (about 1 cup)
1 tiny (1 3/4- to 2-pound) pumpkin, peeled, seeded and chopped into 1/4- to 1/2-inch dice (about 3 cups)
2 teaspoons to 3 teaspoons sweet, mild curry powder, positive much arsenic needed
1 15.5-ounce tin chickpeas, drained and rinsed (1 3/4 cups)
4 cups low-sodium chickenhearted broth
1 tablespoonful sugar
Salt
3/4 lb reddish potatoes, peeled and chopped into 1/4- to 1/2-inch dice

Nutritional Facts

Per serving

Calories
216
Fat
6 g
Saturated Fat
1 g
Carbohydrates
34 g
Sodium
450 mg
Protein
9 g
Fiber
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 12, 2026

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